2large russet potatoespeeled and chopped into thin slices or 1" cubes
2cupschicken broth
1cuphalf and half
additional salt and pepperto taste
Instructions
Set slow cooker to high.
Melt butter over medium heat in a large saute pan.
Add carrot, cook 3-4 minutes, or until tender.
Add celery and onion, cook another 2-3 minutes.
Add leeks and garlic, and cook an additional 2-3 minutes, until fragrant and tender.
Season with a 1/4 tsp. salt and 1/4 tsp. pepper. Stir to coat all vegetables with salt and pepper, then transfer entire contents of pan to slow cooker.
Wipe any excess liquid from underneath and from the sides of of the saute pan, then return the same pan back to the stovetop, still on medium heat.
Pour in chicken broth, and allow it to heat through to a simmer - about 3-4 minutes.
Add 1/4 tsp. salt to chicken broth and potatoes, then allow to simmer for another 3-4 minutes.
Transfer entire contents of the pan to the slow cooker, directly on top of the vegetables.
Cook on high for four hours. After this time is up, remove the lid. Using a potato masher, proceed to mash the potatoes down to as small of bits as possible. Try to achieve a soup consistency.
Pour in half and half one quarter cup at a time, still mashing as you pour it in. Once all half and half is in, stir to fully combine all ingredients. Add additional salt and pepper to taste, if necessary.
Serve hot! Top with chopped chives. (I also added a touch of shredded cheese... :) )
Notes
To achieve a creamier texture, ladle all contents of the slow cooker to a food processor before adding the half and half. Pulse the soup until your desired consistency is achieved, thens slowly add the half and half. For a much chunkier version, simply mash the contents directly in the slow cooker (as I did), but only to your desired consistency. The carrots and potatoes will be the vegetables that stay prominently chunkier!