I have a book called Canada's Best Slow Cooker Recipes by Donna-Marie Pye. I highly recommend any of her recipe books. I used her Potato-Leek Soup recipe. I'll post the recipe, then changes I made.
2 tbs butter or marg.
3 leeks (white parts only), trimmed, well rinsed and sliced
1 med onion
4 medium potatoes, peeled and chopped
6 cups chicken stock
1 tsp salt
1/2 tsp black pepper
Pinch nutmeg
1 cup whipping (35%) cream
Crumbled Stilton cheese
Salt and pepper to taste
1. In a large pot, heat butter over medium-high heat. Add leeks and onion; cover, reduce heat to medium-low and cook for 10 minutes or until tender. Transfer to slow cooker.
2. Add potatoes, stock, salt, pepper, and nutmeg. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender.
3. Transfer soup to a blender or food processor. On batches, purée soup until smooth. Season to taste with salt and pepper. Return soup to slow cooker; stir in cream. Cover and cook on high 15-20 minutes or until heated through. Crumble cheese into bottom of individual serving bowls and ladle in soil. If desired, sprinkle with additional Stilton. Season to taste with salt and pepper.
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Changes I made.
Instead of butter, I used pork fat, which I cut into small cubes and added into the slow cooker with the leeks and onion.
I used small red skinned potatoes, without peeling. I cut pieces a bit bigger then I should have. I still want them bigger then "diced" but smaller then I did.
I removed almost half the potatoes and mashed with a potato masher, then returned them to the slow cooker,
The taste was perfect, but I wish. I had mashed a bit more potato or added a thickener of some sort. I wanted the broth a bit thicker.
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Next time, I'm using flour or corn starch to thicken and adding a couple cans of clams. I think this would be perfect for a clam stew.