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