Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]


  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.

  • Slow Cooker Cheesy Potato Soup

    2 posts, 2 voices, 782 views, started Nov 21, 2011

    Posted on Monday, November 21, 2011 by Denise Richardson


    • Diamond

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

       1/2 cup frozen chopped onion (from 12-oz bag), thawed

       1 medium stalk celery, diced (1/2 cup)
      1 carton (32-oz) Progresso® chicken broth
      1 cup water
      3 tablespoons Gold Medal® all-purpose flour

       1 cup milk
      1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) 1/4 cup real bacon pieces (from 2.8-oz package)
      4 medium green onions, sliced (1/4 cup)  

      1 In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

      2 Cover; cook on Low heat setting 6 to 8 hours.

      3 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.

      Expert Tips

      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.


  • Lets Talk FOOD & Exchange Recipes View Group »

    Recipes, recipes, and more recipes...