Crock-Pot Potato-Cheese Soup

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Crock-Pot Potato-Cheese Soup Ingredients

8 Potatos, cubed	1 ts Savory
1 tb Chives, chopped	1/2 ts Salt
1 1/2 c Chopped celery	1 c Milk
1/3 c Chopped parsley	2 tb Flour
1/2 c Chopped onion	2 tb Butter
1/4 ts Paprika	2 1/2 c Grated cheddar cheese
1/4 ts Celery seed

Instructions for Crock-Pot Potato-Cheese Soup

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 Posted to MM-Recipes Digest V3 #240 Date: Tue, 3 Sep 1996 10:04:37 PST From: amwilson@juno.com (A Wilson)

Main Ingredient: PotatoCuisine: Uncategorized

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