Slow Cooker Vichyssoise

• 2 tablespoons unsalted butter
• 6 medium leeks, white parts only
• Kosher salt
• Freshly ground white pepper
• 6 cups chicken stock
• 2 1/2 pounds baking potatoes
• 1/8 teaspoon freshly ground nutmeg
• 2 cups heavy cream
• Chopped fresh chives for garnish

1. Slice the leek whites and rinse under cold running water.
2. Heat a slow cooker over low heat until medium.
3. Stir in the butter, leeks, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and cook, stirring occasionally until the leek is translucent, about 5 minutes.
4. Stir in the stock, potatoes, and nutmeg and cook until the potatoes are falling apart, about 6 hours.
5. Stir in the cream.
6. In a blender, puree the soup, in batches if necessary, until very smooth.
7. Season the soup with salt and pepper to taste and serve, hot or cold, topped with the chives.

unsalted butter, leeks, kosher salt, freshly ground white pepper, chicken stock, baking potatoes, freshly ground nutmeg, heavy cream, fresh chives

Taken from www.foodandwine.com/recipes/slow-cooker-vichyssoise (may not work)