Crockpot Leeky Potato Soup

By kayjayjohnson

Ingredients

• 6 slices of bacon, chopped
• 2 leeks, chopped (just use the light green & white parts)
• 1 (32 oz.) container, chicken broth
• 2 cups water
• 5 medium potatoes, peeled and cubed
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 tsp. dried dill weed
• 1 tsp. garlic powder
• salt & pepper, to taste
• 2 cups half & half
• 1/2 cup all-purpose flour
• Garnish: Shredded cheddar cheese, bacon pieces

Details

Adapted from thecountrycook.net

Preparation

Step 1

If you've never worked with leeks before, let me walk you through the steps.

First you need to cut off the dark green parts and discard.
You don't use them at all. Put them in a compost bin or some people use them for stocks.

Cut off the root end, then cut the leek vertically down the middle.

Leeks are dirty little veggies. They grow in sandy soil so they trap that soil in their layers.

After we cut up the leeks, we'll rinse them really well.

Now it's time to cook them.

In a large skillet over medium-high heat, add chopped bacon.
Allow some of the fat to render from the bacon and let it brown slightly.

Then add in chopped leeks. Cook until leeks are soft and bacon is crisp.

Drain excess grease.


Transfer bacon and leeks to your slow cooker (it needs to be at least a 6-quart slow cooker).
Add in potatoes, carrots, and celery.

Cut into about 1-inch slices.


Now put the diced leeks into a bowl of water to rinse. Or put them in a colander like I do and squirt them with water.
This will help get all the dirt out that might be trapped in the layers of the leeks.
Dry them well.


Now it's time to cook them.

In a large skillet over medium-high heat, add chopped bacon.
Allow some of the fat to render from the bacon and let it brown slightly.

Then add in chopped leeks. Cook until leeks are soft and bacon is crisp.


Transfer bacon and leeks to your slow cooker (it needs to be at least a 6-quart slow cooker).

Add in potatoes, carrots, and celery.

Stir in chicken broth and water.

And don't forget the seasonings (dill weed, garlic powder and salt & pepper).

Give it all a good stir, then cover and cook on low for 6-7 hours.

During the last 30 minutes of cooking, in a medium bowl, whisk together half & half with flour.

Add this mixture to the slow cooker and stir well.

Cook for an additional 30 minutes.

Serve and top with shredded cheddar cheese and crumbled bacon