Tuesday, February 5, 2013

Potato-Leek Soup

This morning I got dinner going before 9am.  This is the recipe for my old stand-by Potato-Leek soup.

Potato-Leek Soup

(Crock Pot)


4 cups diced potatoes

3 cups thinly sliced leeks

2 cans chicken broth

8-10 slices bacon cut in ½ inch pieces, cooked and drained

1 cup evaporated milk

salt & pepper to taste

shredded cheese (Optional)


Combine first 4 ingredients in Crock Pot and cook on low for 8- 10 hours. Add evaporated milk and adjust seasonings during last 30 minutes cooking. Puree about 2/3 and add back into the remaining soup stir.  Top with cheese if desired.

1 comment:

Hattie said...

This looks like an excellent recipe. I think it would also work in a pressure cooker.