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Crock-pot Potato-cheese Soup

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      Title: CROCK-POT POTATO-CHEESE SOUP
 Categories: Soups, Crock pot, Cheese, Potato
      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. From: Sharon Stevens Date: 10 Sep 94
 
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