2leekscleaned and thinly sliced, white and light green
Kosher saltto taste
1 ½teaspoonfresh thyme(½ teaspoon dried)
4mediumRusset Potatoes(about 1½ pounds), peeled and cut into 1-inch dice
1cupdry white wine
1½cupshalf and half
8ouncesextra-sharp white cheddar cheeseshredded
Combine all of the ingredients except for the half and half and cheese in the crock-pot. Set the crock-pot on low for 5 and 6 hours.
When the crock-pot is done cooking, stir in the half and half.
Puree the soup until smooth, using an immersion blender or puree in 2 batches in a blender. Return the soup to the crock-pot, if necessary.
Set the crock-pot back on low for an additional 30 more minutes.
When the crock-pot has finished, stir in the cheese to the soup; stir to melt the cheese. Serve soup with croutons or crusty bread and the rest of the wine used in the soup!
Dry White Wine - Chardonnay, Viognier, or Sauvignon Blanc are all recommended for this soup. I actually used a dry Rosé wine the last time I made this. Just remember, never cook with a wine you ain't gonna drink!
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