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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
  
• 1â…“ cups chopped celery
  
• â…“ cup chopped parsley
  
• ½ cup chopped onion
  
• ¼ tsp paprika
  
• ¼ tsp celery seed
  
• 1 tsp summer savory
  
• 1 tsp salt
  
• 2 Tbsp butter
  
• 2 Tbsp all-purpose flour
  
• 1 cup milk
  
• 2½ cups (about 10 ounces) grated Cheddar cheese
  
• Chives, sour cream, and bacon bits, as garnish
  






Instructions



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