Crockpot Creamy Pumpkin Potato Soup
4 cups peeled, diced potatoes (I used red potatoes)
1/3 cup chopped celery
1/2 cup finely chopped onion
3 leeks–white and light green parts only, diced
2 cloves garlic, minced
1- 29oz. can pumpkin
5 1/2 cups water
6 vegetable bouillon cubes
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. nutmeg
1/2 tsp. coriander
1 tsp. cumin
5 Tbsp. flour
5 Tbsp. Earth Balance
2 cups Silk unsweetened soy milk
Stir everything but the milk, flour, and Earth Balance into the Crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. Check tenderness of potatoes.
20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over medium heat until thick.
Sir mixture into Crockpot.
Cover and let cook an additional 15-20 minutes.