“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. ” - by 1BusyMomof3
Ingredients
Adjust Servings
Original recipe yields 8 cups
Directions
- 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.
- Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.
Nutrition
Amount Per Serving (8 total)
- Calories
- 285 cal
- 14%
- Fat
- 7.6 g
- 12%
- Carbs
- 47.9 g
- 15%
Based on a 2,000 calorie diet
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Reviews (50)
Rate This Recipe
"This is an incredibly easy and very delicious recipe. I modified it slightly by adding a can of chicken broth before adding the rest of the water, but otherwise did not add or change anything. I coo..." See moreked it on low for 5 hours which was more than sufficient and used a potato masher instead of dragging out my blender and dirtying another item. This left a few minor chunks of potato in the soup which added to its consistency. I definitely recommend this recipe."
MyVintageMommy
"This was wonderfully easy. I used chicken stock (kitchen basics is the best!)instead of water and 1/2 and 1/2 in place of the evaporated milk. I took the suggestion of topping with shredded cheese a..." See morend bacon crumbles and made Beer Bread 1 from this site it was the perfect accompaniment. Thanks for the great recipe. "
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