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.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 285 Calories

Ingredients

• 1 tablespoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons margarine
• 1 onion, diced
• 1 (12 ounce) can evaporated milk
• 2 chicken bouillon cubes
• 8 potatoes, chopped
• 3 leeks, white and light green parts only, cut into 1/4-inch rounds

Recipe Instructions

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.