Slow Cooker Cheesy Potato Bacon Soup

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)

• 1Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• 2In lined slow cooker, mix potatoes, onion, celery, broth and water.
• 3Cover; cook on Low heat setting 6 to 8 hours.
• 4In 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.