8 potatoes, cubed 1 tablespoon fresh chives, chopped 1 1/2 cup chopped celery 1/3 cup chopped parsley 1/2 cup chopped onion 1/4 teaspoon paprika 1/4 teaspoon celery seed 1 teaspoon dried savory 1/2 teaspoon salt 1 cup milk 2 tablespoons flour 2 tablespoons butter 2 1/2 cups grated Cheddar cheese
Place the 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 slow cooker 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 if desired.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes