|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(I use my own veggie or chicken broth for a no-salt added benefit) |
|3|| tablespoons Gold Medal® all-purpose flour(gluten free flour mix) |
|1|| cup milk (allergy free milk) |
|1|| bag (8 oz) shredded American-Cheddar cheese blend (2 cups) or allergy free cheese |
|1/4|| cup real bacon pieces (from 2.8-oz package)0r a bit of ham, rinsed |
|4||medium green onions, sliced (1/4 cup)|
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- In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
- Cover; cook on Low heat setting 6 to 8 hours.
- 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.
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
Nutrition Information:1 Serving (1 Serving)
- Calories 410
- (Calories from Fat 140),
- Total Fat 15g
- (Saturated Fat 9g,
- Trans Fat 0g),
- Cholesterol 45mg;
- Sodium 1210mg;
- Total Carbohydrate 50g
- (Dietary Fiber 5g,
- Sugars 5g),
- Protein 19g;
- Calcium ;
- 3 1/2 Starch;
- 0 Fruit;
- 0 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 0 Vegetable;
- 0 Very Lean Meat;
- 0 Lean Meat;
- 1 High-Fat Meat;
- 1 Fat;
For a sodium reduced version simply use salt reduced broth and substitute part skim mozza for the american cheese. Also, another trick is to crumble your own bacon and rinse it before adding to the soup.