Name: Veggie Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Veggie Potato Soup

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

2. 6 medium potatoes, cubed -

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 -

How to cook deliciously - Veggie Potato Soup

1. Stage

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. Stage

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.