Instructions: 1. Place the potatoes, leeks, garlic, dill weed and pepper in a 5- quart crockpot. Sprinkle with the flour and toss. Add the vegetable broth and stir to mix well.

2. Cover and cook on low for 8 to 8-1/2 hours or until potatoes are tender.

During the last 5 minutes of cooking, stir in the cream and cheese, stirring until the cheese melts.

NOTE: You can use cheddar cheese instead of Velveeta but it doesnt melt as well.

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