Potato and Leek Soup
Here it is! The delicious solution to what to do with leftover holiday ham.
Ingredients
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3 cups water
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1 1.8-ounce envelope white sauce mix
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1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers
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3 medium leeks, sliced (about 1 cup total)
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1 cup diced Canadian-style bacon or cooked ham
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1 12-ounce can evaporated milk
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1/2 teaspoon dried dillweed
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1 8-ounce carton dairy sour cream
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Snipped fresh parsley or sliced leek (optional)
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.
Nutrition information
Calories 212, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 28 mg, Sodium 476 mg, Carbohydrate 23 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin C 14%, Calcium 13%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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