Start to Finish: 6 Hours 45 Minutes
Servings: 6 (1½ cups each)
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 (1.2 cup)
2 cans (14 oz each) chicken broth
1 cup water
3 tablespoons Gold Medal all-purpose flour
1 cup milk
1 bag (8oz) shredded American-Cheddar cheese blend (2 cups)
¼ cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. 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 onion. Sprinkle with pepper if desired.
Nutrition Information Per Serving:
1 SERVING: Calories 410 (Calories from Fat 140); Total Fat 15g (Saturated Fat 9g); Cholesterol 45mg; Sodium 1210mg; Total Carbohydrate 50g (Dietary Fiber 5g); Protein 19g
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