Crockpot potatoe soup

1 Servings

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

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

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