Creamy Leek, Potato & Ham Soup


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Use leftover ham to make this soup!

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Serving Size / Yield

8 servings


  • one 1.8-oz. envelope white sauce mix
  • one 28-oz. pkg. frozen hash browns
  • 3 med. leeks, sliced
  • 3 C. cooked, cubed ham
  • one 12-oz. can evaporated milk
  • one 8-oz. carton sour cream

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In a 4- to 5-quart crockpot, pour 3 cups of water, then add white sauce mix. Stir until smooth. Add hash browns, leeks, ham, and evaporated milk.  Cover and cook on low for 7-9 hours or on high for 3 1/2-4 1/2 hours.  When ready to serve, turn heat to high.  Take out about 2 cups of soup and pour into a separate bowl.  Stir in sour cream and return to cooker.  Cover and continue cooking for 15 minutes or until mixture is thoroughly heated.

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