Potato soup

Cheesey Potato soup

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2 cup chopped onion

1 medium stalk celery, diced (1/2 cup)

1 carton (32-oz)  chicken broth **(I use salt free stock)

1 cup water

3 tablespoons Gold Medal® all-purpose flour

1 cup milk

1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) **I use 4 ounces, 2 ounces of each, cheddar and american cheese

Garnish:

1/4 cup real bacon pieces (from 2.8-oz 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 4 to 6 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.

This recipe can be made on the stove top also.

**Used to cut fat and sodium.