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Prep Time15min
Total6hr45min
Servings6
Ingredients10
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Ingredients
1
bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, diced (1/2 cup)
4
cups Progresso™ chicken broth
1
cup water
3
tablespoons Gold Medal™ all-purpose flour
1
cup half-and-half
2
cups shredded cheddar cheese (8 oz)
12
slices bacon, crisply cooked, crumbled
4
medium green onions, sliced (1/4 cup)
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Instructions
Step
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
Step
2
In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
Step
3
Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.
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Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
This soup is indulgent, so don’t hold back. Load this up with all the garnishes you might lavish on a baked potato, like bacon, cheese, chopped green onions and sour cream.
The dairy is added at the end of this recipe to prevent it from curdling. Mixing the half-and-half and flour before adding to the soup, will help you avoid a lumpy texture. The mixture is meant to be a thickener and you won’t want to skip it because that thick texture is part of what makes this recipe so delectable! It is important to allow the flour to cook because flour should not be consumed raw for food safety reasons.
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