Slow Cooker Potato Leek Soup

• FOR THE SOUP:
• 1/4 cups Butter (See Note)
• 3 whole Leeks, Trimmed Then Sliced
• 4 cloves Garlic, Peeled
• 8 whole Medium Yukon Gold Potatoes, Washed
• 14 ounces, fluid Chicken Broth
• 28 ounces, fluid Water
• Sea Salt And Cracked Pepper To Taste
• 1 cup Heavy Cream (See Note)
• FOR THE TOPPING:
• 1 pound Bacon, Cooked And Crumbled
• 2 cups Cheddar Cheese Shreds
• 1 bunch Parsley, Washed, Dried And Snipped

1. In a large slow cooker, melt butter on high.
2. Grab leeks, cut off and discard all but an inch or two of the dark green area and trim off the end of the white area. Slice remaining portion of leek. Rinse well to remove hidden grit, then add to the crockpot along with peeled whole garlic cloves.
3. Scrub potatoes, cube them in uniform sizes and add to slow cooker. Cover potato layer in chicken broth and water. Season well with sea salt and cracked pepper.
4. Cook on high for 5 hours, or until potatoes are fork tender. Once potatoes are fork tender, blend soup with an immersion blender until nice and smooth. Turn crockpot to low and stir in heavy cream.
5. While soup warms, fry bacon, get out shredded cheese, and snip some fresh parsley for soup toppings.
6. Note: If doing dairy-free, use a drizzle of olive oil instead of butter, and plain hemp, soy or creamy non-dairy milk of your choice in place of the heavy cream.

ubc, leeks, garlic, potatoes, chicken broth, water, salt, heavy cream, bacon, cheddar cheese shreds, parsley

Taken from tastykitchen.com/recipes/soups/slow-cooker-potato-leek-soup/ (may not work)