3 quarts water
12 chicken bouillon cubes
1 tablespoon dried parsley
1 tablespoon dried minced onion
6 large potatoes (peeled and diced) (I did 8 small potatoes, and it wasn't enough)
1 large carrot (shredded)
1/2 cup flour
-additional 2 spoonfuls of flour
1 cup butter
-additional 1/4 cube butter
1 quart 1/2 and 1/2 cream
1 can cream of chicken
2 cups shredded cheddar cheese
Cook potatos, carrots, water and spices on high for 4 hours.
Melt butter and flour in seperate pan, then add half and half. Add to crock pot.
Cook for an hour.
Add cream of chicken soup, 1/4 cube of butter, 2 spoonfuls of flour to make it thicker.
Add cheese.