• 3 large potatoes peeled and chopped
  • 2 medium Certified SC Grown leeks, washed well and sliced
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup chopped onion
  • 2 teaspoons sea salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • black pepper to taste
  • 6 cups chicken stock
  • 1 cup whole milk
  • 1/4 cup all-purpose flour
  • crumbled bacon optional (for garnish)
  • chopped fresh parsley optional (for garnish)


  1. Add the potatoes, leeks, bacon, onion, sea salt, thyme, parsley, pepper and chicken stock to your slow cooker.
  2. Stir well to combine, add the lid and turn the slow cooker to the ‘high’ setting.
  3. Cook on high for about 6 hours.
  4. After 6 hours have passed, whisk together the milk and flour until well combined and no lumps remain.
  5. Turn the slow cooker to ‘low’ and add the milk and flour mixture to the slow cooker, stirring well to combine.
  6. Replace the lid and cook on low for another 30 minutes.
  7. Garnish with fresh parsley and crumbled bacon, if desired, and serve!

Ag Fact: Leeks contain many unique flavonoid antioxidants, minerals, and vitamins that have proven health benefits.