1Combine all ingredients in crock pot and cook 6 to 7 hours on low until potatoes are tender.
2When the potatoes and carrots are tender put 1/2 cup flour in a small bowl and slowly whisk in 1-1/2 cups milk until smooth. Slowly stir this into the soup and blend well. Place the lid back on the crock pot and turn the temperature up to high and cook another 30 minutes or until thickened. Stir in 2 cups of your favorite cheese ( American, cheddar, Colby or Swiss), stir until blended and cheese is melted.