Practically Perfect Potato Soup

6-8 medium potatos

¼ cup butter

½ cup flour

6 cups milk

  14 ounce can chicken stock

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic salt

½ lb cheddar cheese

Peel, cube, boil, and drain potatoes. In a separate pan melt butter, add flour and cook while stirring for about a minute. Add half the milk and stir until lumps are out of the flour. Add remaining milk and pour in crock pot with potatos, chicken stock and cheese. Add spices and cook for ½ hour to 45 minutes. Garnish with dried or fresh parseley.