Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories