Ingredients
3 cans (14-1/2 ounces each) vegetable broth6 medium potatoes, cubed1 medium carrot, thinly sliced1 large leek (white portion only), chopped1/4 cup butter, cubed1 garlic clove, minced1 teaspoon dried thyme3/4 teaspoon salt1/4 teaspoon dried marjoram1/4 teaspoon pepper1/4 cup all-purpose flour1-1/2 cups half-and-half cream1 cup frozen peas, thawed
Preparation
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.
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.
