Categories: Slow Cooker

Ingredients

• 3 bunches leeks, trimmed and well rinsed
• 2 medium stalks celery, sliced
• 1 medium carrot, peeled and sliced
• 3 garlic cloves, minced
• 2-14oz cans chicken broth
• 8 oz package cream cheese with garlic and herbs
• 2 cups half-and-half
• Salt and black pepper
• Fresh basil leaves

Directions

1. Combine leeks, celery, carrot, garlic and broth in crock pot. Cover and cook on LOW 8 hrs.

2. Puree until smooth in blend, 1 cup at a time, returning batches to crock pot as they are processed. Add cream cheese to last batch in blender and puree until smooth; stir cream cheese mixture and half-and-half into soup. Season with salt and pepper to taste. Serve immediately. Garnish with additional half-and-half and basil leaves.

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