Three Cheese Potato and Leek Soup

In a saute pan over medium heat, melt 3 tablespoons of the butter. Add the leeks and cook for about 5 minutes or until leeks are soft. Add the garlic and cook for another minute. Season with salt and pepper then add the thyme and oregano. Cook for another minute. Add the flour and stir constantly to combine.

Once the flour is incorporated, pour the white wine into the saute pan and stir to scrape off any brown bits from the bottom. Pour the mixture into a large slow cooker. Add the chicken stock (plus more if needed), bay leaves and potatoes. Season with more salt and pepper if needed.

Put the lid on and turn it on. Cook until potatoes are tender (8 hours on low or 4 hours on high).

With a ladle, remove half of the potatoes from the slow cooker and add to the bowl of your stand mixer (with whisk attachment fixed). To the bowl, also add the remaining 2 tablespoons of butter and ½ cup of heavy cream. Whip the potatoes until smooth (a few lumps are OK).

Transfer the whipped potatoes back to the slow cooker and add the remaining ½ cup of heavy cream (or more if you are looking for a creamier soup). If you find the soup is too thick for you, just add more chicken stock. Add in the three cheeses and mix until melted. Cook on high for another 20 minutes.

Garnish with diced bacon, green onions, croutons and cheese. Enjoy!