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| Lynn's Potato Leek Crockpot Soup Recipe |
Category: Crockpot
Rating:
N/A
Servings: 6
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Ingredients
5 large red potatoes; diced
4 small leeks; white part only, chopped
5 cloves garlic; minced
1 pinch dill weed
1 fresh ground pepper; to taste
5 tablespoon flour
7 cup vegetable broth
1/2 cup cream or milk
1/4 lb velveeta cheese; cubed
Cooking 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 8-1/2 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
crockpot
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