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

1. 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.

2. 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.

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