Slow Cooked Baked Potato Soup

Slow Cooked Baked Potato Soup

This hearty soup will warm you up on a cold day!

1/2 C. frozen chopped onion
32 oz. chicken broth
1 C. water
30 oz bag frozen cubed hash browns

Mix first 4 ingredients in a large zipper bag. Zip to seal.

Mix 1 C. milk with 3 T flour in a small container with lid.

Store in refrigerator until ready to cook.
To cook. Place bag ingredients in slow cooker and cook on low for 6-8 hours. Turn slow cooker to High, add milk/flour and mix well. Cover and cook additional 30 minutes or until soup thickens.

Serve with shredded cheese, real bacon bits and green onions.