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CROCK-POT POTATO-CHEESE SOUP

Source of Recipe

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List of Ingredients

8 Potatoes, cubed
1 tb Chives, chopped
1 1/2 c Chopped celery
1/3 c Chopped parsley
1/2 c Chopped onion
1/4 ts Paprika
1/4 ts Celery seed
1 ts Savory
1/2 ts Salt
1 c Milk
2 tb Flour
2 tb Butter
2 1/2 c Grated chedder cheese


Recipe

Place potatoes, chives, celery, parsley, onion, paprika, clery 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.