Veggie potato soup

Ingredients
6 medium potatoes, cubed
3 cans (14.5 oz each) vegetable broth
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 tsp, dried thyme
3/4 tsp salt
1/4 tsp dried marjoram
1/4 tsp pepper
1/4 cup 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 creamm until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

makes 11 servings
from simple and delicious cooking