Step 1

Rinse, peel and cube the potatoes into 1" pieces.

Step 3

Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl).

Step 5

Add potatoes, leeks and chicken broth to the crock pot (in this order).

Step 7

Season with salt and pepper.

Step 9

Cook on low heat for 6 hours.

Step 11

Use an immersion blender or traditional blender to puree the soup.

Step 13

Check flavor and season to taste.

Step 15

Optional: If you like a creamier version, stir in 2 ounces of half-n-half cream.