Slow Cooker Cream of Potato Soup

INGREDIENTS

• 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

DIRECTIONS

1. 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.
2. Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.