5 cups hot water
7 chicken bouillon cubes
1 lg bag frozen potatoes O'Brien thawed
1/2 stick butter cut up
1/4 cup flour
2 cups milk
1/8 teaspoon Creole Seasoning
2 cups sharp cheddar cheese shredded
Combine hot water, bouillon cubes and potatoes in crockpot. Cook on high 3 or more hours.
Combine all sauce ingredients in 2-qt. microwave measuring cup. Stir frequently, cooking till thickened. Add cheese to sauce when sauce is thick. Stir till melted into sauce. Stir sauce into soup in crockpot, and it's ready to serve.
Optional: Garnish with chopped chives and crumbled crisp bacon.
Notes: A very thick soup