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Ingredients
1 bag 32 0z frozen southern style diced hash brown potatos, thawed
1/2 cup chopped raw onion
1 medium stalk celery, diced 1/2 cup
2 cans (14 oz each) 99% fat free chicken broth
1 cup water
3 tablespoons Gold Medal all-purpose flour
1 cup milk
1 bag shredded colby-jack cheese
1/4 cup Bac-o bacon bits
1/4 cup green onions
Directions
1) In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water
2) Cover; cook on low heat setting 6 to 8 hours
3) After 5 hours add bacon bits, so flavor soaks into soup
4) In a small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with green onions. Sprinkle with pepper if desired.
Number of Servings: 6
1 bag 32 0z frozen southern style diced hash brown potatos, thawed
1/2 cup chopped raw onion
1 medium stalk celery, diced 1/2 cup
2 cans (14 oz each) 99% fat free chicken broth
1 cup water
3 tablespoons Gold Medal all-purpose flour
1 cup milk
1 bag shredded colby-jack cheese
1/4 cup Bac-o bacon bits
1/4 cup green onions
Directions
1) In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water
2) Cover; cook on low heat setting 6 to 8 hours
3) After 5 hours add bacon bits, so flavor soaks into soup
4) In a small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with green onions. Sprinkle with pepper if desired.
Number of Servings: 6