Bacon and shredded cheese flavor this tasty slow cooker potato soup.
Ingredients:
- 4 cups diced potatoes
- 3 to 4 cups thinly sliced leeks (3 or 4 leeks)
- 1 bunch green onions, chopped
- 2 cups chicken broth (canned, bouillon, or base)
- 4 to 6 slices bacon, cooked, drained, and crumbled
- 1 cup evaporated milk
- 1/2 to 1 cup shredded cheese (optional)
- salt and pepper to taste
Preparation:
Combine all ingredients and cook on low for 8 to 10 hours. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
Serves 4 to 6
Serves 4 to 6
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