Crockpot: Potato Soup 07 by Recipe Cottage

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	Potato Soup 07

		Crock-Pot Potato-Cheese Soup 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.