Slow Cooker Cheesy Potato Soup

• 1 (32 ounce) bagfrozen southern-style diced hash brown potatoes, thawed
• 12 cup frozen chopped onion, thawed (from a 12-oz. bag)
• 1 medium stalk celery, diced (1/2 cup)
• 3 12 cups chicken broth
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 (8 ounce) bagshredded american-cheddar cheese (2 cups)
• 14 cup real bacon piece (from 2.8 oz. pkg)
• 4 medium green onions, sliced (1/4 cup)

1. In a 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth, and water.
2. Cover ; cook on LOW for 6-8 hours.
3. In a small bowl, mix flour into milk; stir into potato mixture.
4. Increase heat setting to HIGH.
5. Cover and cook 20-30 minutes or until mixture thickens.
6. Stir in cheese until melted; taste and adjust seasoning with salt and pepper.
7. Garnish individual servings with bacon and green onions.
8. Sprinkle with pepper, if desired.

bagfrozen southernstyle, onion, stalk celery, chicken broth, water, allpurpose, milk, americancheddar cheese, bacon, green onions

Taken from www.food.com/recipe/slow-cooker-cheesy-potato-soup-485187 (may not work)