Slow Cooker Potato-Leek Soup

By jeangoodwyn

Even my one year old will eat this. It is delicious served in a sourdough bread bowl and is particularly good on an autumn day. It comes together easily, too.

Ingredients

• 2 lbs potatoes, peeled and diced
• 3 tablespoons all-purpose flour
• 3 (14 ounce) cans chicken stock
• 2 medium leeks, rinsed and chopped (white and light green parts)
• 1 tablespoon dried dill or 2 tablespoons fresh dill
• 6 slices bacon, cooked, drained, and chopped
• 2/3 cup half-and-half
• 1/2-1 cup shredded cheddar cheese (optional)
• salt and pepper

Preparation

Step 1

1 Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender. 2 In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor). 3 Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.