1 cup water (or enough to ensure your potatoes are covered)
370 ml (12.5 fl oz) skim evaporated milk
1 cup shredded low fat cheddar cheese
salt and pepper to taste
sliced onion greens, fried bacon bits, and additional shredded cheese to garnish
Place potatoes, leeks, celery, parsley, thyme, black pepper, and garlic into a 6 quart slow cooker.
Pour the chicken broth and water over top. Cook on High for 4-5 hours, or until the potatoes are tender when poked with a fork.
Stir in the evaporated milk and shredded cheese. Stir. Cook for another 30 minutes.
Using an immersion blender, or working in small batches with a regular blender or food processor, puree the soup until smooth.
Season with salt and pepper to taste.
Garnish with chopped onion greens, bacon bits (we fried up turkey bacon), and additional shredded cheese before serving.
Be careful putting hot liquids in the blender. Only fill the blender half full, and remove the cup from the lid. Cover with a thick towel before running the blender. Filling your blender too much, and not having a place for the heat to escape, can cause the hot soup to erupt like a volcano out the top of the blender.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/01/slow-cooker-potato-leek-soup.html