Ah, it is finally cool enough to make soup. This is an easy, old favorite. Enjoy.
Potato-Leek Soup (Slow Cooker)
4 cups diced potatoes
3 thinly sliced leeks
2 cans chicken broth
8-10 slices of bacon cooked, drained, and crumbled
1 cup evaporated milk
Salt and pepper to taste
Shredded cheddar cheese(Optional)
Combine first 4 ingredients in a Slow Cooker and cook on low for 8-10 hours.
Add evaporated milk and adjust seasonings during last 30 minutes cooking.
Purée about 2/3 and add back into the remaining soup. Stir. Top each serving with cheese if desired.