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Potato soup

Saturday, January 18, 2020

Minutes to Prepare: 15 Minutes to Cook: 405 Number of Servings: 6 Ingredients 1 bag 32 0z frozen southern style dices hash brown potatos, thawed 1/2 cup chopped raw onion i medium stalk celery, diced 1/2 cup 2 cans (14 oz each) 99% fat free chicken broth 1 cup water 3 tablespoons Gold Medal all-purpose flour 1 cup milk 1 bag shredded colby-jack cheese 1/4 cup Bac-o bacon bits 1/4 cup green onions Directions 1. In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water 2. Cover; cook on low heat setting 6 to 8 hours 3. After 5 hours add bacon bits, so flavor soaks into soup 4. In a small bowl, mix flour into milk; stir into potato mixture. 5. Increase heat setting to High. 6. Cover; cook 20 to 30 minues or until mixure thickens. 7. Stir in cheese until melted. 8. Garnish with green onions. 9. Sprinkle with pepper if desired.
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