Bob Boyardee'S Famous Cream Of Potato Soup(Slow Cooker Recipe)

• 4 c. water
• 1 c. flour
• 6 large potatoes, peeled and diced or cubed
• 1 1/2 large onions, chopped
• 2 large carrots, diced
• 1/2 c. celery, diced
• 2 leeks, chopped (optional)
• 4 Tbsp. butter
• 4 chicken bouillon cubes
• 1 Tbsp. parsley flakes
• 1 Tbsp. chives, chopped or freeze dried
• 1 tsp. garlic powder
• 1 tsp. lemon pepper
• 1 (13 oz.) can evaporated milk
• 4 oz. sour cream
• 8 oz. processed cheese spread

1. Combine water and flour in a jar and shake until mixed well. In 5-quart slow cooker, combine all ingredients, except sour cream, cheese and evaporated milk.
2. Cook on low for 8 to 10 hours.
3. During last hour of cooking, add evaporated milk, sour cream and cheese.
4. When final ingredients are melted, it's ready to eat.
5. Makes 10 to 12 servings.

water, flour, potatoes, onions, carrots, celery, leeks, butter, chicken bouillon cubes, parsley flakes, chives, garlic powder, lemon pepper, milk, sour cream, processed cheese spread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584771 (may not work)