Instructions:

1. Add potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in your slow cooker and add water to cover.
2. Cover and cook on high for one hour.
3. Turn heat to low and cook 4-5 hours or until potatoes are tender.
4. Combine milk and flour in a small bowl; mix thoroughly.
5. In a small saucepan, melt butter over medium heat.
6. Add flour mixture slowly, and stir constantly 3-4 minutes.
7. Add cheese; stir until melted.
8. Turn crock-pot to high setting.
9. Add cheese mixture to soup. Cover and cook until slightly thickened.

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