Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea 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, 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 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.

Submitted By PAT STOCKETT On 08-26-95

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