Lynn's potato leek crockpot soup

Yield: 6 Servings

Measure Ingredient
5 larges Red potatoes; diced
4 smalls Leeks; white part only, chopped
5 \N Cloves garlic; minced
1 pinch Dill weed
\N \N Fresh ground pepper; to taste
5 tablespoons Flour
7 cups Vegetable broth
½ cup Cream or milk
¼ pounds Velveeta cheese; cubed

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

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