Potato and Leek Soup

Here it is! The delicious solution for what to do with leftover holiday ham.

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  • Makes: 10 to 12 side-dish servings
  • Prep: 15 mins
  • Cook: 7 hrs to 9 hrs (Low) or 3-1/2 to 4-1/2 hours (high)

Potato and Leek Soup

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Directions

  1. In a 3-1/2- or 4-quart crockery cooker gradually stir water into white sauce mix until mixture is smooth. Stir in frozen potatoes, the 3 leeks, Canadian-style bacon or ham, evaporated milk, and dillweed.
  2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4-1/2 hours.
  3. If using low-heat setting, turn to high-heat setting. In a medium bowl stir about 2 cups of the hot potato mixture into the sour cream. Return sour cream mixture to cooker. Cover and cook about 10 minutes more on high-heat setting or until heated through. Ladle into bowls. Sprinkle with parsley or additional sliced leek, if desired. Makes 10 to 12 side-dish servings.
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Nutrition Facts (Potato and Leek Soup)

  • Per serving:
  • 212 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 28 mg chol. ,
  • 476 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 8 g pro.
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