Potato and Leek Soup
Recipe from Better Homes and Gardens

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


Potato and Leek Soup

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Ingredients
  • 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)
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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.
Nutrition information
Per serving: 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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