1 (32 oz.) bag frozen Southern style diced hash brown potatoes
1/2 cup chopped raw onion
1 medium stalk celery, diced (about 1/2 cup)
2 (15 oz. ea.) cans 99% fat-free chicken broth (Swanson)
1 cup water
3 tbsp. all-purpose flour
1 cup milk
1 bag shredded Colby jack cheese
4 tbsp. real bacon bits (Hormel)

In a 3 to 4-quart Crock-Pot, mix potatoes, onion, celery, broth and water. Cover, cook on LOW heat setting for 6 to 8 hours. After 5 hours add bacon bits, so flavor soaks into soup.

In a small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to HIGH. Cover and cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Sprinkle with pepper if desired.

Submitted by: Judy Brannock