Slow Cooker Cream of Potato Soup recipe
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- 8 potatoes, chopped 3 leeks, white and light green parts only, cut into 1/4-inch rounds 1 onion, diced 3 tablespoons margarine 2 chicken bouillon cubes 1 tablespoon salt ½ teaspoon ground black pepper 1 (12 ounce) can evaporated milk
Nutrition Info
- 285 caloriescarbohydrate: 47.9 gcholesterol: 12.5 mgfat: 7.6 gfiber: 5.6 gprotein: 8.1 gsaturatedFat: 2.7 gservingSize: -sodium: 1271.7 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Cream of Potato Soup
Directions
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Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.