Ingredients

2 lb. potatoes (about 5 to 6 medium)
3 Tbs. all-purpose flour
5 C. chicken broth
2 medium leeks, rinsed and chopped
3 Tbs. minced fresh dill
1 1/2 C. chopped cooked ham
3/4 C. Half & Half or cream
Salt and ground pepper to taste

Directions

Peel and cut the potatoes into 3/4 inch cubes. Add them to the crock pot. Sprinkle with the flour and toss to coat. Add the broth and mix. Stir in the leeks and 1/2 of the fresh minced dill. Cover and cook on low for 8 hours. Puree 2 C. of the soup in a blender or food processor and return it to the crock pot. Stir in the ham and cream plus the remaining dill. Cover again and heat on high for 10-15 minutes till all it heated through.

Yield: 6 servings