1Add potatoes, chives, celery, parsley, onion, garlic, paprika, celery seed, savory and salt in your slow cooker and add water to cover. Cook on high for one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour thoroughly.
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
2when serving the soup sprinkle (optional) bacon bits over top.