- 3 large leeks, rinsed well, chopped, including green tops
- 5 medium Yukon Gold potatoes, chopped
- 2 c vegetable stock
- 2 c water
- 2-3 bay leaves
- 1/2 head of cauliflower, broken up
- 3 stalks of celery, whole
- 1/4 tsp pepper
- salt to taste
- Place everything in the slow cooker with the tough leek tops on top of everything
- Cover and cook on low for 6 hours
- Remove the leek tops, celery, and bay leaves
- Blend the other ingredients until smooth and creamy
- Season to taste
NOTE: Not everyone can handle cauliflower [gassy effects] so you can omit that and add in 1 medium extra potato if you like.