Crockpot potatoe soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Potatos; 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 cheddar cheese |
Directions
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. ) Posted to recipelu-digest Volume 01 Number 448 by "rudolph" <rudolph@...> on Jan 4, 1998