I just scarfed down three bowls of this stuff. It's so addictive! We
didn't have leeks, but we had a large onion, so I substituted. Came
out a bit oniony, but I'm okay with that. We didn't have parsley or
chives, either. Actually, we didn't have chicken broth, so I used
boullion (sp) powder and water.

We're still having problems with the outlets in the kitchen, so I made
it on the stove top instead of the crock pot. I might start doing
that all the time. It cooked MUCH faster! The soup came out a little
on the thin side, and I can't plug my immersion blender in, so we
added instant mashed potato flakes (Shhhh! Don't tell anyone!) to
thicken it.


* Exported from MasterCook *

Potato Leek Soup with Ham

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Potatoes
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 14 oz. cans chicken broth
8 large potatoes -- peeled and cubed
3 leeks - white & light green part only --
chopped
3 cups chopped ham
5 tablespoons butter
1 tablespoon parsley flakes
1/2 teaspoon pepper
12 ounces evaporated milk
shredded American cheese -- if desired
chopped chives -- for garnish

Put all ingredients except milk, cheese, and chives in 4.5 quart
crockpot.
Cover and cook on Low 10-12 hours. (High 7-8 hours)
Add milk during last hour.
Serve topped with shredded cheese and chopped chives (optional).

Yield:
"4 quarts"

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