->Potato Soup 07 <-

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.