Creamy Leek And Potato Soup - cooking recipe

Ingredients

6 medium leeks, thinly sliced
4 medium potatoes, cut into 1/2 inch cubes
2 (14 1/2 ounce) cans chicken broth or (14 1/2 ounce) cans vegetable broth
1/4 cup margarine or 1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
chopped fresh chives, to garnish

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 8-10 hours or until vegetables are tender.
Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half.
Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.