Crock-Pot Potato Soup - cooking recipe

Ingredients

4 c. water
3/4 c. flour
8 large potatoes, peeled and cubed
1/2 onion, chopped
2 large carrots, diced
1/2 c. celery, diced
4 Tbsp. butter
4 chicken bouillon cubes
1 Tbsp. parsley flakes
1 tsp. garlic powder
1 tsp. lemon pepper
1 (13 oz.) can evaporated milk
6 oz. sour cream (optional)
12 oz. American cheese (optional)

Preparation

Combine water and flour in a jar; shake until well mixed. In 5-quart crock-pot, combine all ingredients (except sour cream, cheese and evaporated milk). Cook on low 8 to 10 hours. During last hour of cooking, add milk, sour cream and cheese. Heat to melt; serve. Makes 8 to 10 servings.