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Slow Cooker Cream of Potato Soup Recipe

Recipe by: Cricket

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook4 h
  • Ready In4 h 20 m
  • 1Place 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.
  • 2Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 285 cals
  • 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
  • 1/2 teaspoon ground black pepper
  • 1 (12 ounce) can evaporated milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    285
    14%
  • Fat:
    7.6
    12%
  • Carbs:
    47.9
    15%
  • Protein:
    8.1
    16%
  • Cholesterol:
    12
    4%

Based on a 2,000 calorie diet

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