Slow Cooker Cream of Potato Soup recipe

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Ingredients

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

Nutrition Info

285 calories
carbohydrate: 47.9 g
cholesterol: 12.5 mg
fat: 7.6 g
fiber: 5.6 g
protein: 8.1 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1271.7 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

8 cups

Recipe Note

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.

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