- 6 slices bacon, chopped
- 2 leeks, chopped (light green & white parts only)
- 1 (32 oz.) container, chicken broth
- 2 cups water
- 5 medium potatoes, peeled and diced
- 1 cup celery, diced
- ½ tsp. dried dill weed or 2 T. chopped fresh dill
- 1 tsp. garlic powder
- 2 cups half & half
- 1 T. cornstarch
- Salt & pepper, to taste
In a large skillet over medium-high heat, fry the chopped bacon. Add in the chopped leeks. Cook until the leeks are soft and the bacon is crisp.
Transfer the bacon and leeks to your slow cooker. Stir in the chicken broth, water, potatoes, celery, and seasonings. Stir well, then cover and cook on low for 6-7 hours.
During the last 30 minutes of cooking, whisk together the half & half with the cornstarch in a medium bowl. Stir into the soup and cook for an additional 30 minutes.
Adjust the seasonings to taste and serve topped with shredded cheddar cheese and additional crumbled bacon, if desired.
- Yields: 6-8 servings
- Preparation Time: 15 minutes plus 6-7 hours simmering time
Related Articles