Cheesy Potato Soup from Pillsbury

2

slices bacon

3/4

cup chopped onion

2 1/2

cups diced peeled russet potatoes (about 3 small)

1/4

cup chopped celery

2

cups Progresso® chicken broth (from a 32-oz carton)

1/4

teaspoon salt

1/8

teaspoon pepper

1/4

cup all-purpose flour

3/4

cup half-and-half

1

cup shredded Cheddar cheese (from an 8 oz bag)

• 1In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
• 2Spray 3- to 3 1/2-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
• 3Cover; cook on Low heat setting 6 to 7 hours.
• 4In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Expert Tips

One-half cup fat-free half-and-half or milk can be substituted for the half-and-half.

Add 1/4 cup sliced carrot with the vegetables.