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I’ve seen this recipe in several places, but I think I saw it first by Betty. ^_^

Recipe Source: Betty Crocker

Ingredients:

Reynolds™ Slow Cooker Liners
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)

Directions:

  1. Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  2. In lined slow cooker, mix potatoes, onion, celery, broth and water.
  3. Cover; cook on Low heat setting 6 to 8 hours.
  4. 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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I’ve made this soup a couple times and love it. I didn’t use a liner this time, honestly my slow cooker is so easy to clean I don’t bother with liners anymore but I can see how someone who cooks every day with ’em will find them handy.

I omitted the celery and onions. I do add some smoked paprika and garlic powder to the flour and milk mixture. Also, I don’t thaw the hashbrowns. I take them straight from the freezer into the crock pot, and they’ve always been plenty done after 6 hours. Your mileage may vary of course. 🙂