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VEGGIE POTATO SOUP

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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.

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