2leekschopped (just use the light green & white parts)
132 ozcontainer chicken broth or stock
5medium potatoespeeled and cubed
½tspdried dill weed
salt & pepperto taste
2cupshalf & half
Garnish: shredded cheddar cheese and bacon crumbles
In a large skillet over medium-high heat, add chopped bacon. Allow some of the fat to render from the bacon and let it brown slightly.
Stir in chopped leeks. Cook until leeks are soft and bacon is crisp. Drain any excess grease.
Transfer bacon and leeks to a 6-quart slow cooker.
Stir in chicken broth, water, potatoes, carrots, celery and seasonings.
Give it all a good stir, then cover and cook on low for 6-7 hours.
During the last 30 minutes of cooking, in a medium bowl, whisk together half & half with flour.
Cook for an additional 30 minutes.
Serve topped with shredded cheddar cheese and bacon pieces.
I always find I need to add a bit more salt, but I’ll leave that up to your taste buds. Serve and top with shredded cheddar cheese and crumbled bacon. If you can’t find leeks, you can substitute for one medium onion.