Recipe - Crock-Pot Potato-Cheese Soup

8 Potatos, cubed
1 tablespoon Chives, chopped
1 One half cup Chopped celery
1/3 cup Chopped parsley
One half cup Chopped onion
One fourth teaspoon Paprika
One fourth teaspoon Celery seed
1 teaspoon Savory
One half teaspoon Salt
1 cup Milk
2 tablespoon Flour
2 tablespoon Butter
2 One half cup 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 45 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 34
minutes. Add cheese; stir until melted. Turn crockpot 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 MMRecipes Digest V3 #240

Date: Tue, 3 Sep 1996 10:04:37 PST

From: amwilson@juno.com (A Wilson)