- 3 large leeks, washed well, including the rough tops
- 5 medium Yukon gold potatoes, chopped
- 2 cups vegetable or chicken stock
- 2 cups water
- 2-3 bay leaves
- 1/2 head medium cauliflower, broken up
- 3 whole celery stalks
- Salt and Pepper to taste
- Place everything into the slow cooker with the rough tops on top
- Cover and cook on low for six hours
- Remove the rough tops, celery, and bay leaves
- Blend everything else until creamy, adding water as needed to desired consistency.
- Warm longer if need be.