Yield: 6 Servings
|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|
|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