Cheesy Potato Soup

1 bag (32 oz) frozen southern style diced hash brown potatoes, thawed

1/2 cup chopped onion

1 stalk celery, diced

2 cans chicken broth

1 cup water

3 Tbsp all purpose flour

1 cup milk

1 bag (8 oz) shredded American cheddar cheese blend

1/4 cup real bacon bits

4 medium green onions, sliced

In slow cooker, mix potatoes, onion, celery, broth and water.  Cover; cook on low heat 6-8 hours.  In small bowl, mix flour into milk; stir into potato mixture.  Increase heat setting to high.  Cover; cook 20-30 minutes or until mixture thickens.  Stir in cheese until melted.  Garnish with bacon and green onions.

Serves 6