Potato Leek Soup
|Potatoes||2 Pound, peeled and cut into 3/4 inch cubes (About 6 Medium)|
|All purpose flour||3 Tablespoon|
|Chicken broth||5 Cup (80 tbs) (Homemade / Canned)|
|Leeks||2 Medium, rinsed well and chopped (White And Tender Green)|
|Chopped fresh dill/2 1/2 tablespoons dried dill weed||6 Tablespoon|
|Chopped cooked ham/1 1/2 cups cooked, shelled, and deveined shrimp||1 1⁄2 Cup (24 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
1. Place the potatoes in a 4-quart electric slow cooker. Sprinkle on the flour and toss well. Add the chicken broth, mixing well. Stir in the leeks and 3 tablespoons of the fresh dill or 1 1/2 tablespoons of the dried.
2. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the potatoes are tender. In a blender or a food processor, puree 1 to 2 cups of the potatoes and leeks with a little of the soup liquid and return to the soup remaining in the slow cooker. Stir in the ham, cream, and remaining 3 tablespoons fresh dill or 1 tablespoon dried. Cover and heat 5 to 10 minutes longer.