Slow-Cooker Cheesy Potato Soup Recipe | Betty Crocker

Ingredients

• 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
• 1 medium onion, chopped (1/2 cup)
• 1 medium stalk celery, diced (1/2 cup)
• 4 cups Progresso™ chicken broth
• 1 cup water
• 3 tablespoons Gold Medal™ all-purpose flour
• 1 cup half-and-half
• 2 cups shredded cheddar cheese (8 oz)
• 12 slices bacon, crisply cooked, crumbled
• 4 medium green onions, sliced (1/4 cup)