Lynn's Potato Leek Crockpot Soup Recipe
Servings: 6
Ingredients
- 5 lrg Red potatoes, diced
- 4 sm Leeks, white part only, minced
- 5 x Cloves garlic, chopped
- 1 pch Dill weed Fresh grnd pepper, to taste
- 5 Tbsp. Flour
- 7 c. Vegetable broth
- 1/2 c. Cream or possibly lowfat milk
- 1/4 lb Velveeta cheese, cubed
Directions
- 1. Place the potatoes, leeks, garlic, dill weed and pepper in a 5- qt crockpot. Sprinkle with the flour and toss. Add in the vegetable broth and stir to mix well.
- 2. Cover and cook on low for 8 to 8-1/2 hrs or possibly till potatoes are tender.
- During the last 5 min of cooking, stir in the cream and cheese, stirring till the cheese melts.
- NOTE: You can use cheddar cheese instead of Velveeta but it doesn't heat as well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 631g | |
| Recipe makes 6 servings | |
| Calories 353 | |
| Calories from Fat 76 | 22% |
| Total Fat 8.53g | 11% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 1407mg | 59% |
| Potassium 1507mg | 43% |
| Total Carbs 60.95g | 16% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.07g | 5% |
| Protein 10.28g | 16% |
