Day 12

I think that it is safe to say that fall is officially here.  The days are consistently cooler, and the nights are cold enough to need an extra blanket on the bed.  In my opinion, this means perfect soup weather.  And what would make it even better than to be able to spend all day cooking it without actually having to spend all day cooking it.  Of course what I mean by that, is using the slow-cooker.  All the aromas without the work!

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
bacon
scallions, chopped

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.
Enjoy!