5 potatoes
3 celery stalks
3 carrots
1 small onion
2 tsp chicken bullion
1 cup cheddar cheese
1/2 cup flour
1/2 cup butter
Cut up vegetables and place in crock pot. Fill with water until just above vegetables and add the bullion. Cook on high for 5 hours. Melt butter on stove and whisk in flour. Add to soup. Add cheese 15 minutes before serving.
2 comments:
That looks dang good, girl!
I tried this last night for dinner and I was totally impressed. It was a 4 star meal for 20 minutes worth of work. I am so excited to put this in my arsenal for busy day meals!
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