You can’t get any easier than this recipe. You don’t even have to chop potatoes… or onion! What makes this recipe so great is the leftovers may just taste even better than the first time. Oh, and it has bacon… who doesn’t like bacon??? I modified Betty Crocker‘s recipe to create this simple set-it-and-forget-it soup recipe. Check out the original here!
Ingredients
- 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) chicken broth
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup crumbled bacon (more or less according to taste)
- 4 medium green onions, sliced (1/4 cup)
Directions
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In slow cooker, mix potatoes, onion, celery, broth and water.
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Cover; cook on Low heat setting 6 to 8 hours.
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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.
This is a recipe I typically make when I don’t know what to make or when I have nothing in the house to put together for a meal. I don’t typically keep celery on hand, so if I happen to not have any on hand, I simply omit it. I also don’t typically have an American-Cheddar blend cheese in the fridge, so I use whatever we happen to have. Colby-Jack and mild Cheddar have been favorites of mine in this recipe. I also omit green onion if I don’t have it.
Wait for a crisp, fall day and fill up on this one!
The Engineered Mama 
Thank you for posting this. It’s a recipe that I can easily alter for my vegetarian daughter while keeping it a family meal. To be honest I don’t know how she gave up bacon. 🥓😋
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You know, I didn’t even think about how easily it could be altered to be vegetarian! It’s so full of flavor even with it the bacon-I hope she enjoys it 😋
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I’ll let you know when I try it. It’s a unique experience to have a vegetarian in the house. Though she has been proactive and now makes some meal for the family so accommodating her has turned into a doing for each other learning experience.
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I have several recipes that are vegetarian that I typically add meat to to make them a little more filling for a larger family. I’ll dig through my recipes to see if I can find any for you! I have a great tomato, basil, and parmesan soup slow cooker recipe I’ll be posting soon.
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That sounds delicious! Thank you! It is quite incredible how good some of the meat substitutes are. The stuff that we use for ground beef is delicious and less expensive in comparison to ground beef.
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It is pretty amazing! I have a lot of recipes that use quinoa as a main ingredient for more protein and to be a little more filling. I personally prefer quinoa on its own as a side, but it does take on the flavor of whatever it is being cooked with.
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My mom makes this amazing recipe with quinoa that my husband loves. (he is not a vegetarian cuisine seeker)
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Our son loves quinoa. Every time I make something that I will pair with rice he asks for quinoa instead 😂 We have a hipster child
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