Slow Cooker Potato Soup

Potato soup, when made the right way, can warm your whole body. It's tasty, creamy, and is a great comfort food. I found this recipe on Betty Crocker. It was so easy to make and we really loved it.

You just need a package of frozen hashbrowns, chicken broth, onion, celery, flour, and milk.

For extra toppings you can use cheese, bacon bits, and green onions. Yum!

In a slow cooker, mix potatoes, onion, celery, and broth. Cover and cook on low for 6-8 hours.

In small bowl, mix flour into milk and stir into potato mixture. Increase setting to high and cook for 20-30 more minutes until mixture thickens. Stir in some cheese until melted. I also added some pepper, salt, and garlic powder for extra flavor.

Add your desired toppings and enjoy the yumminess!

32 oz. bag frozen, shredded hashbrowns


1/2 cup chopped onion


1 medium stalk of celery, chopped


32 oz. carton of chicken broth


1 cup water


3 Tbsp. flour


1 cup milk


Shredded cheese


Bacon bits


Chopped green onion





In slow cooker, mix potatoes, onion, celery, and broth. Cook on low for 6-8 hours. In small bowl, mix flour into milk and then add to the potato mixture. Increase setting to high and cook for 20-30 more minutes. Add some cheese and cook until melted. Add salt, pepper, and garlic powder if desired. Stir, then serve with additional toppings.