1 bag (32 oz) frozen diced hash brown potatoes, thawed
1/2 cup chopped onion
1/2 cup sliced celery
3 Cups chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup whole milk or half and half
2 C shredded Cheddar cheese
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)
salt and pepper to taste
1.In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2 Cover; cook on Low heat setting 6 to 7 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.
4.Stir in cheese until melted. Add bacon and green onions mix well. Sprinkle with salt and pepper.
* This was really good soup I loved that you just use hash browns but they totally end up tasting like you peeled and boiled real potato's. It saves so much time and the soup has great flavor I will for sure make this again I give it a 4 1/2