'Cheesy Potato Soup'

I got this recipe out of a Pillsbury Slow Cooker book.
Prep Time: 25 minutes
Start to Finish: 6 hours 55 Minutes
Servings: 6 (1 2/3 cups each)

4 slices bacon
3 medium onions, chopped (1 1/2 cups)
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso Chicken Broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half & half
2 cups shredded American-Cheddar cheese blend (8 oz)

1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned & crispy.
With slotted spoon, remove bacon to paper towels. In bacon drippings, cook onions over medium heat 4-5 minutes, stirring frequently, until tender.

2. Refrigerate bacon until serving time. Spray 3 1/2- to 4 quart slow cooker with cooking spray. In slow cooker, mix onions, potatoes, celery, broth, salt & pepper.

3. Cover; cook on low heat settings 6-7 hours.

4. About 30 minutes before serving, in small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.

5. Increase heat settings to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; Sprinkle over individual servings.

A few notes: Add 1/2 cup sliced carrot with the other vegetables. One cup fat-free half-and-half or milk can be substituted for the half-and-half.