Lynn's potato leek crockpot soup

6 Servings

Ingredients

QuantityIngredient
5largesRed potatoes; diced
4smallsLeeks; white part only, chopped
5Cloves garlic; minced
1pinchDill weed
Fresh ground pepper; to taste
5tablespoonsFlour
7cupsVegetable broth
½cupCream or milk
¼poundsVelveeta cheese; cubed

Directions

1. Place the potatoes, leeks, garlic, dill weed and pepper in a 5- quart crockpot. Sprinkle with the flour and toss. Add the vegetable broth and stir to mix well.

2. Cover and cook on low for 8 to 8-½ hours or until potatoes are tender.

During the last 5 minutes of cooking, stir in the cream and cheese, stirring until the cheese melts.

NOTE: You can use cheddar cheese instead of Velveeta but it doesn't melt as well. Recipe from and formatted by Lynn Thomas.

Recipe by: Lynn Thomas

Posted to TNT Recipes Digest, Vol 01, Nr 967 by WWGQ25C@... (MRS LYNN P THOMAS) on Jan 26, 1998