Slow Cooker Cream of Potato Soup

SUBMITTED BY: 1BusyMomof3 PHOTO BY: 3BoysMama

"This is an excellent slow-cooker recipe I got from my sister. It's very simple to prepare and easy to adjust with different add-ins and garnishes. I like to add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives. "

PREP TIME	20 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 8 cups

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INGREDIENTS

8 potatoes, chopped
3 leeks, white and light green parts only, cut into 1/4-inch rounds
1 onion, diced
3 tablespoons margarine
2 chicken bouillon cubes
1 tablespoon salt
1/2 teaspoon ground black pepper
1 (12 ounce) can evaporated milk

READ REVIEWS (1)

DIRECTIONS

Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.

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REVIEWS

Reviewed on Apr. 13, 2008 by 3BoysMama

This soup is wonderful and easy. I threw some broccoli and cheddar cheese at the end and it was a big hit. My husband said he'd give it ten stars if he could. From one busy mom to another, thanks for a keeper!

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