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Ingredientes

Direcciones

  1. Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in a slow cooker and add in just sufficient water to barely cover.
  2. Cook on high one hour. Turn heat to low and cook 4-5 hrs or possibly till potatoes are done. Combine lowfat milk and flour in a tightly covered jar and shake to blend proportionately. In a small saucepan, heat butter over medium heat.
  3. Add in flour mix slowly, and stir constantly 3-4 min. Add in cheese; stir till melted. Turn crock-pot to high setting. Add in cheese mix to soup and cook till slightly thickened. Serve warm in bowls and garnish with chives, lowfat sour cream or possibly bacon bits. )
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