1 tbs. chopped chives
1 1/2 cups chopped celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 tsp. paprika
1/4 tsp. celery seed
1/2 tsp. salt
1 cup milk
2 tbs. gluten free all purpose flour
2 tbs butter
2 1/2 cups grated cheddar cheese
Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in crockpot.
Add water to cover.
Cover; cook on high for one hour.
Reduce heat to low; cook 4-5 hours.
Combine milk and flour until smooth.
Combine with butter in a saucepan.
Cook for 3-4 minutes over medium heat, stirring constantly.
Add cheese and stir until melted.
Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.