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)
Preparation
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.
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.
Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.
