- 8 potatoes, chopped
- 3 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1 onion, diced
- 3 tablespoons margarine
- 2 chicken bouillon cubes
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 (12 ounce) can evaporated milk
- Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
- Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.