Slow Cooker Potato Leek Soup

Source: diethood.com

2 large leeks, washed, ends trimmed, thinly sliced

4 large russet potatoes, peeled and quartered

3 carrots, washed and chopped

2 celery stalks, chopped

2 cloves garlic, minced

salt and pepper to taste

4 to 6 cups vegetable broth, or enough to cover the vegetables

croutons and fresh parsley for garnish (optional)

heavy cream (optional)

Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot.

Season with salt and pepper to taste.

Add in the vegetable broth, just to cover the vegetables.

Cover and cook on HIGH for 4 hours, or LOW for 6 hours.

Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches

Taste with salt and pepper. Ladle the soup into bowls.Add croutons and parsley. Drizzle some heavy cream on top right before serving. (optional)

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