Slow Cooker Potato Soup

5 c. shredded hash browns or 5 potatoes, peeled and cut up
3 leeks (white and light green parts), rinsed well and chopped fine
1 can condensed cream of potato soup
1 can (14 oz.) reduced sodium vegetable broth
2 ribs celery, sliced
1 can (5 oz.) evaporated milk
1/2 c. sour cream
Garnishes: shredded cheese, garlic croutons, chopped green onions

Combine all ingredients except sour cream in slow cooker. Cook on LOW 6 - 7 hours. Remove some of the potatoes and puree in a food processor, then add back for thickness. Stir in sour cream just before serving. Top with shredded cheese or garlic croutons and/or green onions.

Serves 4 - 6.

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