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Creamy Potato Leek Soup

  By RFChef  

January 7, 2017

This soup is super easy and extra creamy. Great for after a long day at work on those chilly day. Hope you enjoy the soup as much as our family does.

  • Yields: 10 - 12 Servings

Directions

1Add water to 3 1/2 to 4 Quart slow cooker and stir in white sauce mix until smooth.

2Stir in frozen potatoes, leeks, Canadian bacon or ham, evaporated milk, and dillweed.

3Cover and cook: Low heat: 7 to 9 hours; High heat: 3 1/2 to 4 1/2 hours.

4Place soup in bowls.

5Sprinkle with parsley or sliced leeks (optional)

If using Low heat, turn to high heat. In a medium sized bowl, stir 2 cups of hot potato mixture with sour cream. Add sour cream mixture to cooker and cover. Cook about 10 minutes on high or until thoroughly heated.

Ingredients

3 Cups water

1 1.8 ounce envelope white sauce mix

3 Medium leeks

1 Cup diced Canadian Bacon or cooked Ham

1 28 ounce package of frozen diced hash browns with onion and peppers

1 12 ounce can evaporated milk

1/2 teaspoon dried dillweed

1 8 ounce sour cream

Snipped parsley or sliced leek (optional)

00:00

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