Ingredients
6
medium leeks (2 pounds), thinly sliced
4
medium potatoes (1 1/2 pounds), cut into 1/2-inch cubes
2
cans (14 1/2 ounces each) ready-to-serve chicken or vegetable broth
1/4
cup margarine or butter
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup half-and-half
Chopped fresh chives, if desired
Preparation
Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.
