Slow Cooker Potato Leek Soup
AmericanNon-vegetarian29700 min
Bacon and shredded cheese flavor this tasty slow cooker potato and leek soup. It's perfect for a rainy day, or add crusty bread for a filling meal.
View ingredients & steps
Ingredients
- 4 cups potatoes (diced)
- 3 to 4 cups leeks (3 or 4 leeks, thinly sliced)
- 1 bunch green onions (chopped)
- 2 cups chicken broth (canned, homemade, bouillon or base)
- 4 to 6 slices bacon (cooked, drained and crumbled)
- 1 cup evaporated milk
- Salt and pepper (to taste)
- Optional: 1/2 to 1 cup shredded cheese
Directions
- Gather the ingredients.
- Combine the diced potatoes, leeks, green onions, chicken broth, and bacon in the slow cooker crockery insert.
- Cover and cook on low for 8 to 10 hours.
- Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings.
- Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
- Serve and enjoy!