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Creamy Slow Cooker Potato Leek Soup
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- #65178
Leeks with potatoes, carrots, and onions slow-cooked with butter and finished with some evaporated milk for a creamy touch.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
ingredients
6 potatoes, peeled and cubed
1 tablespoon chopped fresh parsley, plus more for garnish, if desired
5 cups water
2 leeks, cleaned and white parts chopped
1 tablespoon salt
black pepper, to taste
2 onions, chopped
1/3 cup butter
1 carrot, peeled and sliced
1 stalk celery, sliced
4 chicken bouillon cubes
13 ounces evaporated milk
directions
Combine the potatoes, parsley, water, leeks, salt, pepper, onions, butter, carrot, celery, and chicken bouillon cubes in a crock pot. Mix well. Cover the crock pot and cook on low heat for 4-6 hours or until the vegetables are tender.
Add the evaporated milk to the crock pot and turn the heat to high heat. Let cook for 30 minutes or until heated through.
Serve the soup garnished with additional chopped parsley, if desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
315 calories, 16 grams fat, 37 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
October 17, 2010
tried this on a cold rainy day it hit the spot. wii make again.
July 17, 2010
Changed water and bouillon cubes to a good brand of chicken broth (no MSG)and added a very small amount of real cooked bacon crumbles with the evaporated milk. This was good
January 13, 2008
This soup is awesome- the longer it cooks the better!!!
November 26, 2007
This recipe was wonderful! I served it with shredded cheddar cheese on top and the kids LOVED it!