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Crock-pot potato-cheese soup

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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. From: Sharon Stevens Date: 10 Sep 94

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