Slow-Cooker Cheesy Potato Soup

Prep Time: 15 mins | Total Time: 6 hrs 45 mins | Servings 6

  • SERVES 6
  • Prep Time: 15
  • Cook Time: 6 hrs 45 mins


  • Reynolds™ Slow Cooker Liners
  • 1 bag (32 oz.) frozen southern-style diced hash brown potatoes, thawed
  • ½ cup frozen chopped onion (from 12 oz. bag), thawed
  • 1 medium stalk celery, diced (½ cup)
  • 1 carton (32 oz.) Progresso™ Chicken Broth
  • 1 cup water
  • 3 Tbsp. Gold Medal™ all-purpose flour
  • 1 cup milk
  • 1 bag (8 oz.) shredded American-Cheddar cheese blend (2 cups)
  • ¼ cup real bacon pieces (from 2.8 oz. package)
  • 4 medium green onions, sliced (¼ cup)


  1. Place Reynolds™ Slow Cooker Liners inside a 5- to 6 ½-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.
  2. In lined slow cooker, mix potatoes, onion, celery, broth and water.
  3. Cover; cook on LOW heat setting 6 to 8 hours.
  4. 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.
Nutritional Information per serving:

Calories-410, Calories from Fat-140, Total Fat-15g, Saturated Fat-9g, Trans Fat-0g, Cholesterol-45mg, Sodium-1210mg, Total Carbohydrate-50g, Dietary Fiber-5g, Sugars-5g, Protein-19g, Vitamin A-10%, Vitamin C-15%, Calcium-25%, Iron-10%

Back to all recipes