Slow Cooker Creamy Potato-Leek Soup

Step 1

In a slow cooker, combine water and white sauce mix. Stir until smooth.

Step 2

Stir in frozen potatoes, leeks, evaporated milk, and dillweed. Cover slow cooker and cook on low-heat setting for 7-9 hours.

Step 3

Switch to high heat. In a medium mixing bowl, combine 2 cups potato mixture and sour cream. Stir well and return mixture to slow cooker. Cover slow cooker and cook for a further 10 minutes.

Step 4

Meanwhile, cook bacon in a small nonstick skillet until brown and crisp.

Step 5

Remove cooked potato-leek soup from the slow cooker. Ladle into soup bowls. Sprinkle with cooked bacon and serve immediately.