Crockpot Soup: Potato-Cheese Soup
Source of Recipe
Marianne Riolo-Minahan
List of Ingredients
8 ea Potatoes, cubed
1 T Chives, chopped
1 1/2 c Chopped celery
1/3 c Chopped parsley
1/2 c Chopped onion
1/4 t Paprika
1/4 t Celery seed
1 t Savory
1/2 t Salt
1 c Milk
2 T Flour
2 T Butter
2 1/2 c Grated chedder cheese Recipe
Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in a slow cooker and add just enough water to barely cover. Cook on high one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour in a tightly covered jar and shake to blend evenly. In a small saucepan, melt butter over medium heat. Add flout mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slighly thickened. Serve hot in bowls and garnish with chives, sour cream or bacon bits. Serves 8
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