Slow-Cooker Cheesy Potato Soup

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)

3 1/2

cups  chicken broth

1

cup water

3

tablespoons  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

• 1

  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.
• 2

  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.
• 3

  Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.