Categories: Slow Cooker
Ingredients
- 6 slices bacon, chopped
- 14 oz can chicken broth
- 5 cups shredded frozen hash brown potatoes
- 3 leeks, white and light green parts only, cut into 3/4-inch
- 10.75 oz can condensed cream of potato soup
- 2 stalks celery, sliced
- 5 oz can evaporated milk
- 1/2 cup sour cream
Directions
-
Cook and stir bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towel-lined plate.
-
Reserve 2 tbsp bacon. Combine remaining bacon, potatoes, leeks, soup, broth, celery, and evaporated milk in crock pot. Cover and cook on LOW 6-7 hrs. Stir in sour cream. Sprinkle with reserved bacon just before serving.