Slow Cooker Potato-Leek Soup

• potatoes↗2 lbs

  peeled and diced

• all-purpose flour↗3 tablespoons
• chicken stock↗3 cans

  (14 ounce)

• medium leeks↗2

  rinsed and chopped (white and light green parts)

• dried dill or fresh dill↗1 tablespoon
• bacon↗6 slices

  cooked, drained, and chopped

• half-and-half↗2⁄3 cup
• shredded cheddar cheese↗1⁄2 - 1 cup

  (optional)

• salt and pepper

Step-by-step instructions

1. 1

   Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.

2. 2

   In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).

3. 3

   Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.