Lynns Potato Leek Crockpot Soup

6 Servings

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Lynns Potato Leek Crockpot Soup Ingredients

5 lg Red potatoes; diced	5 tb Flour
4 sm Leeks; white part only,	7 c Vegetable broth
5 Cloves garlic; minced	1/2 c Cream or milk
1 pn Dill weed	1/4 lb Velveeta cheese; cubed
Fresh ground pepper; to

Instructions for Lynns Potato Leek Crockpot Soup

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 doesnt 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@prodigy.com (MRS LYNN P THOMAS) on Jan 26, 1998

Main Ingredient: PotatoCuisine: Uncategorized