Leek and Potato Chowder

1. 1

   Clean leeks by cutting off the roots and the tips of the leaves.

2. 2

   Make a vertical cut from the root end to the tops, being careful to not cut through completely.

3. 3

   The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet.

4. 4

   Slice the cleaned leeks into quarter-inch strips.

5. 5

   Melt half the butter in a skillet over medium-high heat.

6. 6

   Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.

7. 7

   Melt remaining butter in the same skillet over low heat.

8. 8

   Gradually whisk flour into the melted butter until the mixture forms a clump of dough.

9. 9

   Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker.

10. 10

    Add bacon and potatoes to the slow cooker.

11. 11

    Season mixture with salt and pepper; stir.

12. 12

    Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours.

13. 13

    Stir half-and-half into the mixture and continue cooking for 1 hour more.

No additional tips available.