09/07/2026
September Evenings.
A table set simply. A Crock Pot filled with something warm. Conversation that carried us from daylight into candlelight and eventually out by the fire.
Nothing elaborate was needed. Just an open door, a comforting meal, and time to slow down together.
This is the heart of ForeGather Co. Bringing people back to the table, one ordinary evening at a time.
LOADED POTATO LEEK SOUP
Serves 7 to 9
Ingredients
3 cartons premade leek soup, about 32 ounces each
4 large baking potatoes, peeled and diced
Garlic powder, generously to taste
Salt, to taste
Black pepper, generously to taste
1½ to 2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
Green onions and additional cheddar for topping, optional
Directions
Add the leek soup, potatoes, garlic powder, salt, and black pepper to a large Crock Pot.
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are very tender.
Mash some of the potatoes directly in the Crock Pot while leaving plenty of hearty pieces.
Stir in the cheddar and half of the bacon. Cook on LOW for another 20 to 30 minutes, until the cheese is melted.
Serve topped with the remaining bacon, additional cheddar, and green onions.
No broth, heavy cream, sour cream, or yogurt needed.
If you have a Grocery Outlet nearby, check for their organic leek soup. I found it for around $2 per carton, making this meal both affordable and delicious.
Save this recipe for your next cool evening around the table.
