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Name: Crock-Pot Potato-Cheese Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Chives chopped; 1 ts Savory; 1/2 c Onions chopped; 1/4 ts Paprika; 1/4 ts Celery seed; 1/2 ts Salt; 2 1/2 c Cheddar Cheese grated; 2 tb Flour; 1 1/2 c Celery chopped; 1/3 c Chopped parsley; 2 tb Butter; 1 c milk; 8 Potatos cubed

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INGREDIENTS

1 tb Chives ; chopped
1 ts Savory
1/2 c Onions ; chopped
1/4 ts Paprika
1/4 ts Celery seed
1/2 ts Salt
2 1/2 c Cheddar Cheese ; grated
2 tb Flour
1 1/2 c Celery ; chopped
1/3 c Chopped parsley
2 tb Butter
1 c milk
8 Potatos ; cubed

Servings

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

NOTES

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Crock-Pot Potato-Cheese Soup

1 tb Chives chopped
1 ts Savory
1/2 c Onions chopped
1/4 ts Paprika
1/4 ts Celery seed
1/2 ts Salt
2 1/2 c Cheddar Cheese grated
2 tb Flour
1 1/2 c Celery chopped
1/3 c Chopped parsley
2 tb Butter
1 c milk
8 Potatos cubed

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)

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 8

Calories: 355
Calories from Fat: 136 (38%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 9.5g	47 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.6g
Cholesterol 45.3mg		14 %
Sodium 266mg		9 %
Potassium 1019.1mg		27 %
Total Carbohydrate 41.9g		12 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 36.4g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 355

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REVIEWS

amelia79

Soup tastes good but definitely needs more salt so it isn't so bland. Also I couldn't find savory so I substituted that for thyme and sage. And, I cooked four hours on high rather than one hour on high and three on low.

14y