Cheddar ‘Tater Soup
By Yankee Magazine|Feb 11 2008|
Ingredients
8 potatoes — cubed
1 tablespoon chopped chives
1 1/2 cups chopped celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 teaspoon savory
1/2 teaspoon salt
1 cup milk
2 tablespoons flour
2 tablespoons butter
2 1/2 cups grated cheddar cheese
Instructions
Place potatoes, chives, celery, parsley, onion,
paprika, celery seed, savory and salt in crockpot. Add
water to cover. Cover; cook on high for one hour. Reduce
heat to low; cook 4-5 hours. Combine milk and flour until
smooth. Combine with butter in a saucepan. Cook for 3-4 minutes over medium heat, stirring constantly. Add cheese and stir until melted. Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.
