Cheesy Potato Soup
Author: Best Choice
Cheesy Potato Soup
  • Best Choice Slow Cooker
  • Liner
  • 1 (32oz) Best Choice Frozen Southern Style Hashbrowns, thawed
  • ½ cup onion, chopped
  • 1 medium celery stalk, diced
  • 1 (32oz) carton Best Choice Chicken Broth
  • 1 cup water
  • 3 tablespoons Best Choice Flour
  • 1 cup Best Choice Milk
  • 1 bag (about 2 cups) Best Choice Shredded Mild Cheddar Cheese
  • 2 strips Best Choice Bacon,crumbled into pieces
  • 4 medium green onions,sliced
  1. Place liner in slow cooker. Add potatoes, onion, celery, broth and water; mix
  2. together.
  3. Cover and cook on low setting for 6-8 hours.
  4. Pour milk into a small bowl. Mix flour into milk. Once combined, pour into potato mixture to thicken.
  5. Increase heat to high. Cover and cook for an additional 20-30 minutes.
  6. Stir in cheese until melted.
  7. Serve in bowls, garnishing with bacon crumbles and green onions.
  8. - Enjoy!
Recipe by Market Basket at