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  • 11servings
  • 320minutes
  • 207calories

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Ingredients Jump to Instructions ↓

  1. 6 medium potatoes, cubed

  2. 3 cans (14-1/2 ounces each ) vegetable broth

  3. 1 medium carrot, thinly sliced

  4. 1 large leek (white portion only), chopped

  5. 1/4 cup butter, cubed

  6. 1 garlic clove, minced

  7. 1 teaspoon dried thyme

  8. 3/4 teaspoon salt

  9. 1/4 teaspoon dried marjoram

  10. 1/4 teaspoon pepper

  11. 1/4 cup all-purpose flour

  12. 1-1/2 cups half-and-half cream

  13. 1 cup frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. Veggie Potato Soup Recipe photo by Taste of Home In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

  2. In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened. Yield: 11 servings (2-3/4 quarts).

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