Rating: 4.5 stars 4.2
86 Ratings
  • 5 star values: 52
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 5

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.

Recipe Summary

prep:
20 mins
cook:
4 hrs
total:
4 hrs 20 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

285 calories; protein 8.1g; carbohydrates 47.9g; fat 7.6g; cholesterol 12.5mg; sodium 1271.7mg. Full Nutrition
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