VEGGIE POTATO SOUP
By curly
Rate this recipe
5/5
(1 Votes)
Ingredients
- 3 cans (14-1/2 ounces each) vegetable broth
- 6 medium potatoes, cubed
- 1 medium carrot, thinly sliced
- 1 large leek (white portion only), chopped
- 1/4 cup butter, cubed
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1-1/2 cups half-and-half cream
- 1 cup frozen peas, thawed
Details
Servings 11
Preparation
Step 1
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.
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.
Nutritional Facts
1 cup equals 207 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 661 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.
You'll also love
- PINEAPPLE APPLE SALAD 4.5/5 (2 Votes)
- Crazy Crab 3/5 (2 Votes)
- Pineapple Better-Than Sex Cake 5/5 (1 Votes)
- Butternut Squash, Spinach &... 5/5 (1 Votes)
- Pampered Chef Corn on the Cob 4.5/5 (2 Votes)
- Amish Potato Corn Chowder 5/5 (1 Votes)
Review this recipe