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