October Cooking - Slow Cooker Potato-Leek Soup

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.