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
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.
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