Recipe - Lynns Potato Leek Crockpot Soup

5 lg Red potatoes; minced
4 small Leeks; white part only,
chopped
5 Cloves garlic; minced
1 pn Dill weed
Fresh ground pepper; to
taste
5 tablespoon Flour
7 cup Vegetable broth
One half cup Cream or milk
One fourth pound Velveeta 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 8One half 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

Posted to TNT Recipes Digest, Vol 01, Nr 967 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on Jan 26, 1998