cheesy potato soup

Who doesn't love their crock pot? I know I do! Here's a recipe for you. After the picture, keep scrolling! Great leftover idea! :)

Ingredients:

4 medium potatoes, diced

medium stalk celery, diced

3 cups of water

3 tablespoons all-purpose flour

 1 cup of milk

bag (8 oz) shredded American-Cheddar cheese blend (2 cups) 

In 3- to 4-quart slow cooker, mix potatoes, celery and water. Cover and cook on Low heat setting 6 to 8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover and cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Serve. I also added in some Parsley.

This makes a ton of soup! So since there are only 3 people in my family, we ALWAYS have leftovers. And lets face it, soup just isn't as good when it's warmed back up. So here is what we do. We have one of those nifty small food processors. Take the leftover potatoes (I used a spoon with slits to drain the soup part) and put them in the processor (or blender if you have that!). Take the processed potatoes and put them in a bowl. Slowly add soup a few spoonfuls at a time until desired consistency and VIOLA! Homemade mashed potatoes for tomorrow nights dinner. :)