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Potato Soup

By: 21 October 2010 No Comment

Eventually it’s suppose to get cooler, at least that’s what they say — fall is supposed to bring us cooler temps.

That’s not been the case here in central Arkansas, of course, what with temperatures routinely heading north of 80 degrees and all.

I thought I would share this wonderful potato soup recipe, which is ideal when we actually do get some cooler weather.

Ingredients:

1 bag (32oz) frozen southern-style diced hash brown potatoes, thawed. or 4 cups of diced potatoes
1/2 cup chopped onion
1/2 cup celery, diced
1 carton (32oz) chicken broth or vegetable broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) cheddar cheese, i used shredded Velveeta cheese for this.
1/4 cup real bacon bits
4 medium green onions, sliced (1/4 cup)

Directions:

In a 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.

I hope y’all enjoy!

Someone's in the kitchen with Marci!

About: Marci Nobles:
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to mknobles@att.net.

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