Potato and Leek Soup

By Rosemary140

Ingredients

• 3 cups water
• 1 envelope white sauce mix
• 28 ounces frozen potatoes O'Brien style
• 3 medium leeks, sliced
• 1 cup diced Canandian-style bacon or cooked ham
• 12 ounces evaporated milk
• 1/2 tsp dried dill weed
• 8 ounces dairy sour cream
• snipped fresh parsley for garnishing

Details

Servings 10

Preparation

Step 1

In a 3.5 or 4 quart slow cooker, gradually stir water into white sauce mix until smooth. Stir in frozen potatoes, leeks, bacon, evaporated milk, and dill weed.

Cover, cooking on low-heat setting for 7-9 hours or on high-heat for 3.5-4.5 hours.

If using low setting, turn cooker to high heat. In a medium bowl, stir about 2 cups soup mixture into sour cream. Return sour cream mixture to the cooker. Cover and cook about 10 more minutes until heated through. Ladle into bowls and garnish with parsley if desired.