Slow Cooker Cheesy Potato Soup A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker! Prep Time 15 min Total Time 6 hr 45 min Servings 6 Ingredients Reynolds™ Slow Cooker Liners 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed 1/2 cup frozen chopped onion (from 12-oz bag), thawed 1 medium stalk celery, diced (1/2 cup) 1 carton (32-oz) chicken broth 1 cup water 3 tablespoons all-purpose flour 1 cup milk 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) 1/4 cup real bacon pieces (from 2.8-oz package) 4 medium green onions, sliced (1/4 cup) Instructions 1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. 2 In lined slow cooker, mix potatoes, onion, celery, broth and water. 3 Cover; cook on Low heat setting 6 to 8 hours. 4 In 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 individual servings with bacon and green onions. Sprinkle with pepper if desired. Expert Tips Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up. Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble. Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
Posted on: Tue, 17 Sep 2013 01:16:39 +0000
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