Slow Cooker Cream of Potato Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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.
2. Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.
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