Cheesy Potato-Bacon Soup
Ingredients
- 1 bag 32 oz frozen southern-style diced hash brown potatoes, thawed
- 1 medium onion chopped (½ cup)
- 1 medium stalk celery diced (½ cup)
- 3½ cups chicken broth from 32-oz carton
- 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 thinly sliced (¼ cup)
Instructions
- Spray 3- 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.
- ln small bowl, mix flour and half-and-half; stir into potato mixture.
- Increase heat setting to High; cover and cook 20 to 30 minutes longer or until mixture thickens.
- Stir in cheese until melted.
- Stir in half of the bacon.
- Sprinkle each serving with remaining bacon and green onions.
Notes & Wine Advice
Quick Variation:
Make this an easy meatless choice — just omit the bacon pieces and use vegetable broth instead of the chicken broth.
Nutrition values
Calories: 410 kcal