Crock-Pot Potato-Cheese Soup
Source of Recipe
www
Yield: 8 servings
8 potatos, 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 cheddar cheese
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 flour 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 slightly
thickened. Serve hot in bowls and garnish with chives, sour cream
or bacon bits.
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