Crockpot Potato Soup

I took a recipe from Fix it and Forget it and made it my own. Not on purpose, mainly because I thought I had all the ingredients and didn't so I had to adapt it and it turned out pretty good! You can also add more or less of something and completely omit something and I have found that it turns out different but still pretty good. I try to make mine w/ the least amount of dairy as possibly since I'm dairy intolerant! This is an inexpensive soup to make.

3 Potato, peeled and cubed
1 Cup Instant Mashed Potatoes
2 Leeks, chopped
1 onion, chopped
1 clove garlic, chopped (or 1 TSP of Garlic Garlic)
4 chicken bouillon cubes
1 TB Dried Parsley
5 Cups Water
3 TB Butter
1 PKT Lipton Cream of Chicken Soup Mix, Cup of Soup (this can be omitted if you need to but it helps add to the creaminess without adding cream, milk or evaporated milk)

1. Combine all ingredients in a crock pot.
2. Cover. Cook on Low 10-12 hours, or High 3-4 hours.
3. Garnish with chives

Variations: I've added ham or bacon to this. If you want a creamier potato soup then you will add in a cup or so of milk in the last hour of cooking.

Freezer Meal Directions: This freezes up nicely. You can cook it then freeze it or you can prep all the ingredients and quickly bag and freeze it. You do not need to add the water until you cook it. DO NOT let it thaw before cooking. Simply place the frozen items in a crock pot with the 5 Cups of water. If you thaw it your potatoes will turn black!