Slow Cooker Creamy Potato-Leek Soup

Slow Cooker Creamy Potato-Leek Soup

Ingredients

  • 3 cups (750 ml) water
  • 1.8 oz (50 g) envelope white sauce mix
  • 28 oz (840 g) package frozen losse-pack diced hash brown potatoes with onion and peppers
  • 3 medium leeks,sliced
  • 1 cup (250 g) diced Canadian-style bacon
  • 12 oz (360 ml) can evaporated milk
  • 1/2 teaspoon dried dillweed
  • 8 oz (240 ml) carton dairy sour cream
  • sliced leek

 

Method

Step 1

In a slow cooker,combine water and white sauce mix. Stir until smooth.

Step 2

Stir in frozen potatoes,leeks,evaporated milk and dillweed. Cover slow cooker and cook on low-heat setting for 7-9 hours.

Step 3

Switch to high heat. In a medium mixing bowl,combine 2 cups potato mixture and sour cream. Stir well and return mixture to slow cooker. Cover slow cooker and cook for a further 10 minutes.

Step 4

Meanwhile,cook bacon in a small nonstick skillet until brown and crisp.

Step 5

Remove cooked potato-leek soup from slow cooker. Ladle into soup bowls. Sprinkle with cooked bacon and serve immediately.

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