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