- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 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.
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