Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Potatoes, cubed 1 ts Savory
1 tb Chives, chopped 1/2 ts Salt
1 1/2 c Chopped celery 1 c Milk
1/3 c Chopped parsley 2 tb Flour
1/2 c Chopped onion 2 tb Butter
1/4 ts Paprika 2 1/2 c Grated chedder cheese
1/4 ts Celery seed

Place potatoes, chives, celery, parsley, onion, paprika, clery 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 flout 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 slighly thickened.
Serve hot in bowls and garnish with chives, sour cream or bacon bits.
From: Susan Schnelbach

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