Slow Cooker (crock-pot) Cheesy Potato and Leek Soup

Makes 6-8 servings

4 medium yellow potatoes, cut into small cubes

2 cups sliced leeks (it's about 1 leek...here is a good tutorial on how to clean and slice leeks)

3 tsp chicken bouillon granules (1 1/2 tsp shirley j bouillon)

3 cups water (or you could use 3 cups of chicken broth/stock in place of the water and bouillon)

1 tsp garlic powder

1/2 cup bacon bits, plus more for serving

Salt and pepper, to taste

1 1/2 cups medium or sharp shredded cheddar cheese, plus more for serving

1/4 cup butter

5 Tbsp all-purpose flour

1.  Place potato cubes, leeks, bouillon, water and garlic powder in slow cooker.

2.  Cover and cook on LOW for about 5-7 hours, or until potatoes are tender.

3.  Prepare a roux by melting butter over low heat in a skillet.  Add in flour, one tablespoon at a time.  Stir constantly with a whisk for 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups of soup and stir until smooth.  Add all back into the slow cooker and whisk until all incorporated.

4.  Slowly stir in the cheese, a little at a time (so it doesn't get all clumpy).  Add in the bacon bits.

5.  Salt and pepper to taste and serve with extra bacon and cheese, if desired.

Review:

I received yellow potatoes and leeks in my Bountiful Basket and decided to use them to make a soup.  I have never really used leeks before and didn't really know how they would taste.  They were kind of like a mild green onion.  I was so so so happy with this soup.  My family ate the entire batch of soup.  My kids asked for seconds.  It was savory, filling and perfect for a fall evening.  I've been thinking of this soup ever since we ate it, and for that reason I give it 5 stars.  Let me know if you feel the same.