Slow Cooker Cheesy Potato Soup

A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!


6 servings


1 (32 ounce) bag frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12 ounce bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 (32 ounce) carton chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 (8 ounce) bag shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8 ounce package)
4 medium green onions, sliced (1/4 cup)


In 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on LOW heat setting 6 to 8 hours.

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.

Estimated Time

Preparation Time: 15 minutes
Total Time: 6 hours 45 minutes

Additional Information

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.

Nutritional Information

Amount per serving: Calories 410 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 9 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 1210 mg; Total Carbohydrate 50 g (Dietary Fiber 5 g, Sugars 5 g), Protein 19 g; Exchanges: 3 1/2 Starch; 1 High-Fat Meat; 1 Fat; Carbohydrate Choices: 3

Recipe Courtesy Of

Betty Crocker

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