- 2 large leeks, washed, ends trimmed, thinly sliced
- 4 large russet potatoes, peeled and quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 3 cans (15 oz each) vegetable broth, or enough to cover the vegetables
- Heavy cream (optional)
Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot. Season with salt and pepper to taste. Add 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; do not pour all of the soup into the food processor all at once. Taste for salt and pepper.
Stir in heavy cream if using (i used about 1/3cup). Ladle the soup into bowls.
Slightly adapted from here.