Potato Leek Soup

6 Servings

• 2 pounds potatoes, peeled and cut into ¾-inch cubes
• 3 tablespoons all-purpose flour
• 5 cups chicken broth
• 2 medium leeks (white and tender green), rinsed well and chopped
• 6 tablespoons chopped fresh dill weed
• 1½ cups cubed cooked ham
• ¾ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper

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 dill.

Cover and cook on the low heat setting 8 to 8½ 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, remaining 3 tablespoons dill, salt, and pepper. Cover and heat 5 to 10 minutes longer. Serve immediately.

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