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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 11 |
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Chock-full of potatoes, this vegetarian soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! 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 king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
1 cup frozen peas, thawed |
Directions:
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.
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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