Ingredients

5 larges Red potatoes; diced

4 smalls Leeks; white part only, chopped

5 Cloves garlic; minced

1 pinch Dill weed

Fresh ground pepper; to taste

5 tablespoons Flour

7 cups Vegetable broth

½ cup Cream or milk

¼ pounds your choice of cheese; cubed

Preparation

  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.