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    Slow Cooker Potato-Cheese Soup

    Source of Recipe

    From "Grit: Comfort Food Cookbook"

    List of Ingredients

    • 6 to 8 potatoes, cubed
    • 1 Tbsp chopped chives
    • 1⅓ cups chopped celery
    • ⅓ cup chopped parsley
    • cup chopped onion
    • tsp paprika
    • tsp celery seed
    • 1 tsp summer savory
    • 1 tsp salt
    • 2 Tbsp butter
    • 2 Tbsp all-purpose flour
    • 1 cup milk
    • 2 cups (about 10 ounces) grated Cheddar cheese
    • Chives, sour cream, and bacon bits, as garnish


    1. Place potatoes, chives, celery, parsley, onion, paprika, celery seed, summer savory, and salt in a slow cooker; mix gently and add water just to cover. Cover and cook on high for 1 hour; reduce heat to low and cook 4 to 5 hours or until potatoes are done.

    2. In a medium saucepan over medium-low heat, melt the butter; stir in the flour. Keep stirring and do not allow the mixture to brown. Stir in the milk; cook, stirring constantly, until mixture thickens. Add cheese and continue stirring until cheese is melted.

    3. Turn slow cooker to high; slowly add cheese mixture to cooked potato mixture. Continue cooking until soup thickens.

      Serves 6 to 8




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