Perfect Potato Soup!

I think I found this basic recipe at allrecipes.com. It was a good guide for a good soup, I made a few of my own adjustments and Wa-La! It was perfect! Definitely a must try for the winter season! I know it's definitely going on our menu again within the next couple weeks! It was a little time consuming to start, but once it's in the crock pot that's it! Here's my version of the soup:

8-12 medium russet potatoes, peeled & cubed
1 small onion, chopped
1 celery stalk, chopped
1 bag baby carrots, chopped (next time I think I'll just buy the carrot chips, but I chopped a bag of baby carrots into 4's and it worked great!)
2 cans cream of chicken soup
2 chicken bouillon cubes
5 cups water
Thyme, Salt & Pepper to taste
1/2 cup flour
2 cups milk
2 cups shredded cheddar cheese

Put all ingredients, except cheese, milk & flour in crock pot. Cook on low for 8 hours. 30 minutes before serving add cheese, milk, & flour.

Serve with rolls.

I was nervous all day, I kept stirring the soup and it seemed really watery. DON'T WORRY! As soon as you add the cheese, milk, and flour it will thicken up almost instantly. 30 minutes later it's a perfect texture!

My husband said next time he'd like me to add some sort of meat. Bacon, Ham, & Cube Steak come to mind and sound like they would taste good in this soup. I may even add a little sour cream and top with some chives next time as well.