Crockpot Potato Soup
Ingredients: 8 potatos, cubed 1 Tbsp. chives, chopped 1 1/2 c. chopped celery 1/3 c. chopped parsley 1/2 c. chopped onion 1/4 tsp. paprika 1/4 tsp. celery seed 1 tsp. savory 1/2 tsp. salt 1 c. milk 2 Tbsp. flour 2 Tbsp. butter 2 1/2 c. grated cheddar cheese Directions: 1. Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in a slow cooker and add just enough water to barely cover. 2. Cook on high one hour. 3. Turn heat to low and cook 4-5 hours or until potatoes are done. 4. Combine milk and flour in a tightly covered jar and shake to blend evenly. 5. In a small saucepan, melt butter over medium heat. 6. Add flour mixture slowly, and stir constantly 3-4 minutes. 7. Add cheese; stir until melted. 8. Turn crock-pot to high setting. 9. Add cheese mixture to soup and cook until slightly thickened. 10. Serve hot in bowls and garnish with chives, sour cream or bacon bits. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
