What You Need:
Leeks – I used two very large leeks from a Hungry Harvest Box
Chicken Broth – 48oz
Russet Potatoes – I used 6 or 7 potatoes
Garlic – half a bulb
Bay Leaves (2)
What You Do:
Peel and cut potatoes into chunks. I left two potatoes unpeeled – I like to have that small change in texture for the soup.
Clean and slice leeks and garlic. Fry the leeks and garlic over a small amount of oil until fragrant. I cooked bacon in a frying pan prior to frying the leeks, using the bacon grease to add some extra flavor to the soup. I also added a small amount of the grease to the crockpot with the other ingredients.
Add all ingredients to the crockpot and cook on high for 4 hours, low for 8 hours, or until potatoes are soft. Remove the bay leaves from the crockpot. Using an immersion blender (or blender) – blend until the soup is at your desired consistency. Add salt and pepper to taste.
I elected not to add anything additional but if you would like a creamier soup – you can add milk of your choosing.
Serve hot with topping of your choice. I chose bacon bits but could also add things like cheddar cheese, sausage, or chives.