| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Crockpot | 6 | Servings | |
INGREDIENTS
| 5 | lg | Red potatoes; diced |
| 4 | sm | Leeks; white part only, chopped |
| 5 | Cloves garlic; minced | |
| 1 | pn | Dill weed |
| Fresh ground pepper; to taste | ||
| 5 | tb | Flour |
| 7 | c | Vegetable broth |
| 1/2 | c | Cream or milk |
| 1/4 | lb | Velveeta cheese; cubed |
INSTRUCTIONS
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 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
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