Cheese & Vegetable Chowder

2 Tbsp. butter
1 Lrg. onion, finely chopped
1 Lrg. leek, split lengthwise and thinly sliced
2 garlic cloves, crushed
6 Tbsp. flour
5 cups chicken or vegetable stock
3 carrots, diced
2 stalks celery, diced
1 turnip, diced
1 Lrg. potato diced
1/8 tsp. dried thyme
1 bay leaf
1 1/2 cups cream
2-3 cups sharp cheddar cheese, grated
salt and pepper to taste
.
Melt butter in a large pot.
Add onion, leek and garlic. 
Cook on medium-low heat until vegetables start to soften.
.
Stir in flour and cook for 2 minutes. 
Add a little of the stock and stir well, scraping the bottom of the pan to mix in the flour.
Bring to a boil and slowly stir in the rest of the stock.
.
Add the carrots, celery, turnip, potato, thyme, and bay leaf.
Reduce heat, cover and simmer for 35 minutes or until carrots are tender.
Remove the bay leaf.
.
Stir in the cream and simmer over low heat for 5 minutes. 
Add the cheese and stir until completely melted. 
Add salt and pepper as needed.

{this recipe could also be done in the crock pot.  Just add all prepared ingredients in the crockpot excluding the flour, cream and cheese. Cook on high for 4-5 hours, then check the vegetables to make sure that they are tender.  If they are, add the flour and mix well.  Then add the cream and cheese.  Continue cooking until cheese is all melted.}