This recipe comes from Betty Crocker: Slow Cooker Cheesy Potato Soup
The link is here. I didn't use my slower cooker, I just through everything in a pot and heated it up! Worked like a charm.....Mmmmm!
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
1 cup water
3 tablespoons Gold Medal all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
In 3 to 4 qt. 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 mins. or till mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper, if desired.
**Pam's notes: I used coconut flour for the flour, coconut milk for the milk, and Galaxy Veggie cheese shreds for the cheese, and I added some Tabasco sauce.**