Potato-Leek Soup

Recipe Ingredients

4 cups	584g / 20oz	Diced potatoes
3 cups	711ml	Thinly sliced leeks - (to 4 cups)
1		Green onions - chopped
2 cups	474ml	Chicken broth (canned, bouillon, or base)
4		Bacon - (to 6 slices) - cooked, drained,
		And crumbled
1 cup	237ml	Evaporated milk
1/2 cup	73g / 2.6oz	Shredded cheese - (to 1 cup) - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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