Slow Cooker Cheesy Potato Soup

SLOW COOKER CHEESY POTATO SOUP

1 bag (32 oz.) frozen southern-style hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12 oz. bag), thawed
1 med. stalk celery, diced (1/2 cup)
1 carton (32 oz.) chicken broth
1 cup water
3 Tbsp. 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 med. green onions, sliced (1/4 cup)

In a 3 to 4 quart 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 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired. Makes 6 servings.