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"
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|Serving Size: 1 Serving (2288g)|
|Recipe Makes: 1|
|Calories from Fat: 1091 (38%)|
|Amt Per Serving||% DV|
|Total Fat 121.2g||162 %|
|Saturated Fat 75.7g||378 %|
|Monounsaturated Fat 33.6g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 362.5mg||112 %|
|Sodium 2127.9mg||73 %|
|Potassium 8153.1mg||215 %|
|Total Carbohydrate 335g||99 %|
|Dietary Fiber 43.9g||175 %|
|Sugars, other 291.2g|
|Protein 112.5g||161 %|
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Calories per serving: 2836
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