Creamy Crock Pot Potato Soup

• 4 cups water
• 4 tablespoons butter
• 1/2 cup onion, chopped
• 1/2 cup celery, diced
• 1 tablespoon parsley flakes
• 1 teaspoon lemon pepper
• 1 (13 ounce) can evaporated milk
• 12 ounces American cheese (cubed or shredded)
• 1 cup flour
• 2 large carrots, diced
• 8 large potatoes, cubed
• 4 chicken bouillon cubes
• 1 teaspoon garlic powder
• 6 ounces sour cream

1. Combine water and flour in a jar and shake until mixed well.
2. In a 5-quart crock pot, combine all ingredients except sour cream, cheese and evaporated milk.
3. Cook on low 8 to 10 hours.
4. During the last hour of cooking, add evaporated milk, sour cream and cheese.
5. When final ingredients are melted it's ready to eat.

water, butter, onion, celery, parsley flakes, lemon pepper, milk, american cheese, flour, carrots, potatoes, chicken bouillon cubes, garlic, sour cream

Taken from www.food.com/recipe/creamy-crock-pot-potato-soup-199995 (may not work)