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Potato and Leek Soup

  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds® Slow Cooker Liner
  • 3 cups water
  • 1 1.8-ounce envelope white sauce mix
  • 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers
  • 3 medium leeks, sliced (about 1 cup total)
  • 1 cup diced Canadian-style bacon or cooked ham
  • 1 12-ounce can evaporated milk
  • 1/2 teaspoon dried dillweed
  • 1 8-ounce carton dairy sour cream
  • Snipped fresh parsley or sliced leek (optional)


Step 1

In a 3-1/2- or 4-quart crockery cooker gradually stir water into white sauce mix until mixture is smooth. Stir in frozen potatoes, the 3 leeks, Canadian-style bacon or ham, evaporated milk, and dillweed.

Step 2

Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4-1/2 hours. If using low-heat setting, turn to high-heat setting.

Step 3

In a medium bowl stir about 2 cups of the hot potato mixture into the sour cream.

Step 4

Return sour cream mixture to cooker. Cover and cook about 10 minutes more on high-heat setting or until heated through. Ladle into bowls. Sprinkle with parsley or additional sliced leek, if desired.

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