Crock-pot Creamy Potato Soup
1 cup all-purpose flour
8 large potatoes, peeled and cubed
½ onion, chopped
2 large carrots, diced
½ cup celery, diced
4 Tablespoons butter
4 chicken bouillon cubes
2 Tablespoon finely chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 can (12 ounces) evaporated milk
1 container (8 ounces) sour cream
12 ounces American cheese
Combine water and flour in a jar and shake until mixed well.
In a 5-quart crock-pot, combine all ingredients except sour cream, American cheese, and evaporated milk. Cook on low 8 to 10 hours. During the last hour of cooking, add evaporated milk, sour cream, and cheese. When cheese is melted, it's ready to eat.
Makes 10 servings.
Note: You may use evaporated skim milk, light butter, and low-fat sour cream and cheese. We do it that way and it's delicious.