Veggie Potato Soup

  • 6 med. potatoes, cubed
  • 1 med. carrot, thinly sliced
  • 1 onion, chopped
  • ½ stick butter, cubed
  • 43.5 oz. veg. broth
  • 1 clove minced garlic
  • 1 tsp. dried thyme
  • ¾ tsp. salt
  • ¼ tsp. dried marjoram
  • ¼ tsp. pepper
  • ¼ cup all-purpose flour
  • 1 ½ cups half and half
  • 1 cup frozen peas, thawed

In a 5 qt. slow cooker, combine all but the last 3 ingredients. Cover, and cook on low for 5-6 hrs. or until veg. are tender. In a separate bowl, whisk together flour and half and half until smooth. Add this, as well as the peas, to the slow cooker. Cook on high for 30 min. or until slightly thickened.



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