SLOW-COOKER CHEESY POTATO SOUP

Slow-Cooker Cheesy Potato Soup image

Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they've broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you're feeling extra, a dollop of sour cream! Once your family gets a taste, you'll understand why this recipe has earned more than 600 ratings from satisfied home cooks.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h45m

Yield 6

Number Of Ingredients 10

Ingredients

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, diced (1/2 cup)
4 cups Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup half-and-half
2 cups shredded cheddar cheese (8 oz)
12 slices bacon, crisply cooked, crumbled
4 medium green onions, sliced (1/4 cup)

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Nutrition Facts : Calories 490, Carbohydrate 51 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1/2 g