Serves 6 (ish)
ingredients: olive oil, 4 medium leeks, I large onion, 3 -4 cloves garlic, 4-5 medium to large potatoes, 5-6 cups chicken broth (can substitute water or vegetable broth if needed), salt, white pepper, chives, 2 T butter, whole milk or heavy cream
Wash, peel and chop potatoes and to slow cooker and cover with broth. Cover and put on low 5-7hours
As soon as they are in, wash, chop, rinse and saute leeks in a little olive oil along with chopped onion and garlic. Add to potatoes and leave it all alone til much later!
When potatoes are tender, puree with hand blender (or transfer to food processor/blender). Return to crock, add salt, pepper, butter and a splash of heavy cream (til it looks creamy and tastes amazing).
Serve chopped chives on top and french bread on the side!
My Notes: to my mind taking a little time to saute is worth extra time, however you could skip this process and entirely and add it all at the same time - this is what the recipe I base this on does, but since I've never met a recipe that I haven't tweaked, I decided to see what would happen if I went for extra flavor, hence the onion and garlic as well. Last time I cooked this I deglazed my saute pan with some white wine, that was awesome. Also, I chopped up and sauteed and extra leek and left some of the greens on - these I tossed into the pureed soup giving it a rustic look.
Notes from "Not Your Mother's Slow Cooker: -
one hour before ending time add - a bunch of watercress and 12oz frozen peas, or 2 cups spinach (and 1 cup heavy cream after puree stage)