2 pounds baking potatoes, peeled and cubed
1 cup onion, chopped
1 cup celery, thinly sliced
3/4 cup carrot, thinly sliced
3 tablespoons butter, cut into pieces
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups 2% low-fat milk
1 3/4 ounces shredded lowfat cheddar cheese
Place first 9 ingredients in a 4.5 quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting and cook 4 to 5 hours or until vegetables are tender. Increase to high-heat setting.
Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered, 25 minutes or until thick, stirring frequently. Ladle into bowls. Sprinkle each serving with one tablespoon cheese; sprinkle with pepper, if desired.
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