Crockpot Cheesy Potato Soup

shared by Cori H.

Ingredients:

1 bag (26 oz.) frozen shredded hash brown potatoes, thawed

1 medium chopped onion
1/2 c. diced celery (1 med. stalk) OR 1/2 t. celery salt
1- 32 oz. carton chicken broth
2 cups milk
1 tsp. garlic salt

Thickening Agent:

3 T. flour

1 cup milk

Toppings:

2 cups shredded cheese, such as American-Cheddar blend

1/4 cup cooked bacon pieces
4 medium green onions, sliced
sourdough bread bowls

Directions:

1.    In crockpot, mix potatoes, onions, celery, broth and milk.  Cover; cook on Low for 6-8 hours. 

2.    In small bowl, mix 3 T. flour into 1 c. milk; stir into potato mixture. 

3.    Increase heat setting to High.  Cover; cook 20-30 min. or until mixture thickens.

4.    Stir in cheese until melted.  Puree in blender, for smoother texture. 

5.    Garnish individual servings with bacon and green onions and serve inside sourdough bread bowls OR with freshly baked bread..  Sprinkle with pepper, if desired.