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Ingredients
- 8 x Potatos, cubed
- 1 Tbsp. Chives, minced
- 1 1/2 c. Minced celery
- 1/3 c. Minced parsley
- 1/2 c. Minced onion
- 1/4 tsp Paprika
- 1/4 tsp Celery seed
- 1 tsp Savory
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 2 Tbsp. Flour
- 2 Tbsp. Butter
- 2 1/2 c. Grated cheddar cheese
Directions
- Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in a slow cooker and add in just sufficient water to barely cover.
- Cook on high one hour. Turn heat to low and cook 4-5 hrs or possibly till potatoes are done. Combine lowfat milk and flour in a tightly covered jar and shake to blend proportionately. In a small saucepan, heat butter over medium heat.
- Add in flour mix slowly, and stir constantly 3-4 min. Add in cheese; stir till melted. Turn crock-pot to high setting. Add in cheese mix to soup and cook till slightly thickened. Serve warm in bowls and garnish with chives, lowfat sour cream or possibly bacon bits. )
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