Step 1

Place the potatoes and ham in a slow cooker. Sprinkle with the seasoned salt.

Step 2

In a skillet over medium heat, melt the butter. Add the leeks and saute until tender. Add the minced garlic and saute for one more minute. Add everything from the skillet to the slow cooker (including the butter drippings) and mix well. Pour the stock over the mixture and mix well. Cover and cook on low for 6 hours.

Step 3

After the soup is done cooking, remove half of it and place it in a blender. Blend until smooth. Return to the slow cooker.

Step 4

Whisk together the half and half and the flour. Microwave in 15 second increments until thickened, whisking between each heating session. It is important that you do not overheat the flour/half and half mixture. If you overheat it, it will start to cook and you will need to discard and start this method over. Once the mixture is thickened, pour into the slow cooker and mix well.

Step 5

Serve the soup in bowls and top with your favorite toppings.