Wednesday, August 22, 2012

Cheesy Potato Soup

Ohhhh I just love this soup!  Add ham if you want, and we have from time to time! It is oh so good, and just plain ole' comfort food!  So good you just have to have a bowl full!  Serve it in an Italian Bread Bowl for a fun meal!


1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
2 cups niblet corn (optional)
½ cup chopped onion
1 medium stalk celery, diced (1/2 cup)
32 oz. chicken broth (make your own)
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded sharp cheddar cheese (2 cups)
1/2 cup cooked and crumbled bacon (or diced ham pieces)
4 medium green onions, sliced (1/4 cup)
Garlic salt and course-ground black pepper, to taste

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.

*Note - Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.  I served this with more cheese on top and a hot, crusty bread, or in Italian Bread Bowls.


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