- 2 large leeks, chopped (greens should be removed)
- 1 bay leaf
- 4 sprigs fresh thyme
- ½ tsp black pepper
- 5 cups chicken (or vegetable) stock
- 1 pound russet potatoes, peeled and diced
- 1 ½ tsp salt
- ¾ tsp white pepper
- ½ cup low-fat milk
- 2 Tbsp snipped chives
Add all ingredients to your slow cooker and make sure potatoes are completely covered (if not, add additional water).
Cook on low for 6 hours and potatoes are fork tender.
Remove bay leaf and puree soup with an immersion blender or in the blender until smooth. Top with fresh chives and enjoy!
skinnyms.com/slow-cooker-leek-and-potato-soup/
