Friday, November 9, 2007

Potato Leek Soup

6 Servings
5 large Red potatoes; diced
4 small Leeks; white part only, chopped
5 Cloves garlic; minced
1 pinch Dill weed
Fresh ground pepper; to taste
5 tablespoon Flour
7 cup Vegetable broth
½ cup Cream or milk
¼ pounds Cheddar 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 8-1/2 hours or until potatoes are tender. During the last 5 minutes of cooking, stir in the cream and cheese, stirring until the cheese melts.