Yields 6 to 8 servings
2 Tbls butter
2 leeks, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
1 onion, white, minced
3 cloves garlic, minced
1 1/2 tsp thyme, fresh, minced
6 cups chicken stock, low-sodium
1 1/2 lbs red potatoes, scabbed and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
2 bay leaves
1/2 cup heavy cream
2 Tbls dill, fresh, minced
salt and pepper to taste
Melt butter over medium-high heat. Add onion, garlic, leeks, and thyme and sauté until soft and slightly golden, about 10 to 12 minutes. Add 1 cup of stock to deglaze pan. Move everything to a slow cooker or Dutch oven.
Add in remaining stock, potatoes, carrots, and bay leaves. Cook on low heat, with lid for 4 to 6 hours, or until vegetables are soft.
Discard bay leaves. Stir in cream and heat about 5 minutes, or until completed heated through. Stir in dill, salt and pepper to taste and serve.