Slow Cooker Cream of Potato Soup

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.

INGRIDIENT

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

½ teaspoon ground black pepper

1 (12 ounce) can evaporated milk

DIRECTION

Step: 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.

Step: 2

Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.

NUTRITION FACT

Per Serving: 285 calories; protein 8.1g; carbohydrates 47.9g; fat 7.6g; cholesterol 12.5mg; sodium 1271.7mg.

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