| 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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