Lynn's potato leek crockpot soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Red potatoes; diced |
| 4 | smalls | Leeks; white part only, chopped |
| 5 | Cloves garlic; minced | |
| 1 | pinch | Dill weed |
| Fresh ground pepper; to taste | ||
| 5 | tablespoons | Flour |
| 7 | cups | Vegetable broth |
| ½ | cup | Cream or milk |
| ¼ | pounds | Velveeta 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