Tonight's dinner was found on here.
Cheesy Potato Soup
Ingredients...1 32 ounce bag of frozen diced hashbrowns (thawed)
1 32 ounce container of chicken broth
1 medium stalk of celery, finely chopped
1/2 cup onion, finely chopped
3 tablespoons flour
1 cup milk
2 cups shredded cheddar cheese
Directions...In a slow-cooker, combine thawed hashbrowns, chicken broth, celery and onion.
Cover and cook on low for 5 to 6 hours.
Using a potato masher, slightly mash potatoes to a creamier consistency.
Mix flour and milk in a small bowl. Stir into soup. Set heat to high for 30 minutes.
Melt in cheese, stirring continuously.
Garnish with chopped scallions and bacon.