Crock-pot Potato-cheese Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8: Potatos, cubed
1 tbsp: Chives, chopped
1 1/2 cup: Chopped celery,
1/3 cup: Chopped parsley,
1/2 cup: Chopped onion,
1/4 tsp: Paprika,
1/4 tsp: Celery seed,
1 tsp: Savory,
1/2 tsp: Salt,
1 cup: Milk,
2 tbsp: Flour,
2 tbsp: Butter,
2 1/2 cup: Grated cheddar cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp