Slow Cooker Potato and Leek Soup

1. Begin by preparing the leeks. Slice them lengthwise and rinse thoroughly to remove any dirt. Chop the white and light green parts.

2. In a skillet over medium heat, melt the butter and sauté the leeks, onion, and garlic until fragrant and soft, about 5 minutes.

3. Transfer the leek mixture to your slow cooker. Add the cubed potatoes and pour in the broth.

4. Cover and cook on low for 6-8 hours, or until the potatoes are tender.

5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer batches to a blender.

6. Stir in the heavy cream and adjust the seasoning with salt and pepper.

7. Allow the soup to heat through for an additional 10-15 minutes on low.

8. Serve hot, garnished with fresh chives.

For a lighter version, substitute the heavy cream with half-and-half or omit it altogether for a broth-based soup. You can also add a pinch of nutmeg or a sprig of thyme for added depth. For a vegetarian twist, use vegetable broth and toss in a handful of fresh spinach just before serving. If you prefer a chunkier texture, blend only half of the soup and mix it back with the rest.