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slow cooker cream of potato soup
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
1/2 teaspoon ground black pepper
1 (12 ounce) can evaporated milk
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.
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