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Potato Leek Soup

User Rating 5 Star Rating (2 Reviews)


Potato Leek Soup
Bacon and shredded cheese flavor this tasty slow cooker potato soup.


  • 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


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

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User Reviews

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 5 out of 5
Tasty, simple recipe, Member katerman417

No complaints! I skipped the cheese, but went for the bacon... Was in a bit of a rush, so I cooked on high for 3.5 hrs... then added evaporated skim milk and left it on low for another half hour... Finished it off with a quick blast with the blender and enjoyed restaurant worthy soup for dinner! :)

10 out of 10 people found this helpful.

See all 2 reviews

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