Easy Slow Cooker Cheesy Potato Soup

I was a little skeptical about this recipe because it calls for hash browns but it was good. This recipe comes from Betty Crocker's website. My toddler loved the soup too.

Ingredients:

• 1 bag (32 oz) frozen diced hash browns, thawed
• 1/2 cup frozen chopped onion (from 12 oz bag), thawed
• 1 medium stalk celery, diced (1/2 cup)
• 1 carton (32 oz) chicken broth
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 cups shredded Cheddar cheese
• 1/2 cup sour cream

Preparations:

1. In slow cooker (at least 3 quart in size), combine potatoes, onion, celery, broth, sour cream and water.
2. Cover and cook on low for four hours.
3. Mix flour into milk and add to potato soup. Add cheese. Stir well.
4. Turn to high and cook 30 minutes or until mixture thickens. 
5. Season with salt and pepper.