Cheesy Potato Soup II

"This soup was great. I followed the suggestion of other users and used half chicken broth and half water. I also added about 10 pieces of cooked, crumbled bacon to it, as well as about a cup of choppe..." See mored broccoli. And oh yeah-- I made this in the slow cooker. I cooked the potatoes, water, broth, onions and celery on "Low" for about 6 hours. (When the potatoes were tender.) I then stirred it up a bit with a fork to break the potatoes up and make a thicker soup. Then I added the cheese, and once it was melted, I added the milk/flour mixture, the bacon and the broccoli. I kept it heated until it thickened, and it was perfect for a cool day. Thank you! Note: If you decide to go the slow cooker route, it is important that you don't add the milk or cheese until the end. Otherwise, everything seperates and looks kind of gross. I also chose to wait to add the broccoli because it can easily overcook in the time it takes potatoes to cook."

"Excellent recipe! I'm glad I read the reviews before making, as I did make a few changes: I used a whole stick of salted butter, also added ground black pepper, garlic salt, and dried parsley and us..." See moreed sharp cheddar cheese vs. American. Got out my trusty potato masher and mashed up the potatoes before I added the cheese. Also took the advice of other readers and used 2 cups of water and 2 cups of chicken broth. For garnishes I put out garlic and cheese croutons and Durkee french fried onions and served with a loaf of garlic toast. Very, very good! Would definitely make again! Thank you!"

"Worked well with the following changes: cheddar instead of processed cheese (are you kidding?), green onions, garlic, salt, pepper, chicken broth instead of some of the water, and some worcestershire ..." See moresauce. Didn't use as much butter either. Next time will use sharper cheese but less of it, and add a bit more worcestershire so the soup is tangy without being too fatty."