Title: Crock-Pot Potato-Cheese Soup
Categories: Soup Crockpot Cheese
Yield: 8 Servings
| 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 |
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
From: Karl Lembke
Date: 07 Dec 96 National Cooking Echo Ä