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.
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Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.
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See Also:
- Cooker
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- Cream Of Potato Soup
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