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Lynn's Potato Leek Crockpot Soup
Ingredients
- 5 lrg Red potatoes, diced
- 4 sm Leeks, white part only, minced
- 5 x Cloves garlic, chopped
- 1 pch Dill weed Fresh grnd pepper, to taste
- 5 Tbsp. Flour
- 7 c. Vegetable broth
- 1/2 c. Cream or possibly lowfat milk
- 1/4 lb Velveeta cheese, cubed
Directions
- 1. Place the potatoes, leeks, garlic, dill weed and pepper in a 5- qt crockpot. Sprinkle with the flour and toss. Add in the vegetable broth and stir to mix well.
- 2. Cover and cook on low for 8 to 8-1/2 hrs or possibly till potatoes are tender.
- During the last 5 min of cooking, stir in the cream and cheese, stirring till the cheese melts.
- NOTE: You can use cheddar cheese instead of Velveeta but it doesn't heat as well.
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