Crock-Pot Cheesy Potato Soup - cooking recipe

Ingredients

1 c. thinly sliced carrots
1 c. sliced celery
1 small onion, chopped
2 c. pared and diced potatoes
2 Tbsp. butter
2 chicken bouillon cubes in 2 1/2 c. water
2 Tbsp. flour
1 (13 oz.) can evaporated milk
3/4 lb. Velveeta cheese

Preparation

Put vegetables, bouillon cubes, water and butter in crock-pot. Cook on high for 1 hour.
Turn to low; cook 5 to 7 hours.
The last hour, add flour, blended with evaporated milk, and cheese.