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
2 Chopped celery 1 c Milk
3 Chopped onion 2 tb Butter
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 33.9mg2%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 2.1g9%
- Sugars 2.5g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
blending, celery, chedder, cheese, chives, chopped, crockpot, cubed, eggs, flour, grated, international, paprika, parsley, potatocheese, potatoes, salt, savory, seed, slow-cooking
