Potato soup

1bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2cup frozen chopped onion (from 12-oz bag), thawed
1medium stalk celery, diced (1/2 cup)
1carton (32-oz) Progresso® chicken broth
1cup water
3tablespoons all-purpose flour
1cup milk
1bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4cup real bacon pieces (from 2.8-oz package)
4medium green onions, sliced (1/4 cup)
Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.