Slow Cooker Potato-Leek Soup

• 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

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.

potatoes, allpurpose, chicken stock, leeks, dill, bacon, cheddar cheese, salt

Taken from www.food.com/recipe/slow-cooker-potato-leek-soup-251378 (may not work)