Creamy Leek, Potato & Ham Soup
Serving Size / Yield
8 servings
Ingredients
- 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
Directions
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.
