Slow Cooker Potato-Leek Soup

Even my one year old will eat this. It is delicious served in a sourdough bread bowl and is particularly good on an autumn day. It comes together easily, too.

• Ready In: 8 hrs 20 mins
• Serves: 4-6

Ingredients

• 2  lbs potatoes, peeled and diced
• 3  tablespoons all-purpose flour
• 3 (14 ounce) cans  chicken stock
• 2  medium leeks, rinsed and chopped (white and light green parts)
• 1  tablespoon dried dill or 2  tablespoons fresh dill
• 6  slices bacon, cooked, drained, and chopped
• 2⁄3 cup half-and-half
• 1⁄2-1  cup  shredded cheddar cheese (optional)
•  salt and pepper

Directions

1. Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
2. In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).
3. Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.