Crock-pot potato-cheese soup

6 servings

Ingredients

Quantity Ingredient
8 Potatoes, cubed
1 tablespoon Chives, chopped
1½ cup Chopped celery
⅓ cup Chopped parsley
½ cup Chopped onion
¼ teaspoon Paprika
¼ teaspoon Celery seed
1 teaspoon Savory
½ teaspoon Salt
1 cup Milk
2 tablespoons Flour
2 tablespoons Butter
2½ cup Grated chedder cheese

Directions

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.

From: Susan Schnelbach

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