Ingredients

• 2 pounds of small white or yellow potatoes, washed and cubed
• 3 leek(s), cleaned and sliced (white and light green parts only)
• 3 cloves of garlic, minced
• 1 shallot, diced
• 4 Cups of broth, vegetable or chicken
• 1 teaspoon (dried) of thyme, If using fresh, just place the sprigs on top of the mixture and remove before blending
• 1 bay leaf
• pinch(es) of salt, to taste
• pinch(es) of pepper, to taste
• 1/2 Cup of heavy cream
• 2 Cups of milk
• chives, or green onions, chopped for garnish

Instructions

1. Prepare vegetables Wash and dice the small white or gold potatoes. Clean and slice the leeks (use only the white and light green parts), dice the shallot, and mince the garlic.

2. Place ingredients in the slow cooker Place the diced potatoes, sliced leeks, minced garlic, diced onion, vegetable broth, dried thyme, and bay leaf in the slow cooker. Season with salt and pepper to taste.

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

4. Remove the bay leaf About 30 minutes before serving, remove the bay leaf from the slow cooker. If fresh thyme was used, remove that sprig as well.

5. Blend Use an immersion blender to blend the soup until smooth.

6. Add milk and cream Stir in the milk and heavy cream. Adjust the consistency with more milk or broth if needed.

7. Adjust seasoning Taste the soup and adjust the seasoning with salt and pepper if necessary.

8. Serve Ladle the soup into bowls. Garnish with chopped chives or green onions.