Slow Cooker Potato Cheese & Bacon Soup
4 cups potatoes, peeled and diced
½ cup chopped onion
2 stalks celery, diced
5 slices bacon cooked and chopped
4 cups chicken broth
1 cup water
3 Tbsp flour
1 cup milk
1 cup shredded sharp, old, cheddar cheese
In a 3-4 quart slow cooker, combine potatoes, onion, celery, bacon, broth and water.
Cover and cook on Low heat for 6 – 8 hours.
In small mixing bowl, combine flour with milk. Add to soup and stir. Cook on High heat for 30 minutes. Stir in cheese until melted, and serve.