Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    potatoes -- cubed
   1      tablespoon    chopped chives
   1 1/2  cups          choppe 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   all-purpose flour
   2      tablespoons   butter
   2 1/2  cups          grated cheddar cheese

Preparation:

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.