Today turned out to be a pretty good day, all things considered. Even though I had to stay home from work with a sick kiddo, I was still able to do laundry, clean a little, get some work done--shh!!-- and put together a pretty good meal. The weather even cooperated by cooling down so that soup was the perfect dinner. And the kicker of it all: the hubs liked it!
Why is that the kicker, you ask? Because he claims to hate soup. And I made this with full knowledge of his claim, without any doubt that he'd eat it. How? See the opening line of this blog. Also, his two favorite foods after bacon are the two most prominent ingredients in this soup. No brainer.
So if you're going for quick and easy prep on a cold day, this is for you. (It's in no way low-fat, though.) The recipe seems to call for pre-cooked bacon. But I made bacon while the soup was thickening and crumbled it myself. That was pretty much the most complicated part of this process. The one thing I forgot was the green onion garnish. (That ticked me off, too, because I love me some cebollas verdes!) Oh well!
Slow Cooker Cheesy Potato Soup
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 all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup crumbled bacon
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.
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