Crockpot Potato Leek Soup

Potato leek soup or potage parmentier (with a French accent) is a wonderfully yummy soup and this is the crockpot version that I came up with based on one from Sisters' Cafe. I think it's great. A little more sophisticated than a regular potato soup due to the background flavor of the stewed leeks. Really tasty. My kids and husband like baked potato soup better. Hmph. I like it with leeks.

Crockpot Potato Leek Soup

6 potatoes (about 3 lbs) peeled and chopped
2 leeks, just the white and very light green parts, sliced and washed very well (they are very sandy so I soaked the sliced leeks and then rinsed them again)
1 cup chopped onion
2 carrots, diced
1 stalk celery, diced
5 cups chicken stock (or broth)
1 tablespoon dried parsley flakes
1 teaspoon garlic salt
2 tablespoons butter, melted
2 tablespoons flour
1 can evaporated milk
10 slices bacon, cooked and chopped in small pieces
2 teaspoons onion salt
ground black pepper to taste
shredded sharp cheddar for topping (optional)

In a crockpot combine: potatoes, leeks, onion, carrots, celery, chicken stock, parsley, and garlic salt. Cook on low for 7-9 hours or high for 3-4 hours. Stir in evaporated milk. With a potato masher mash up some of the potatoes in the soup or remove some of the soup and blend it then return to crockpot (this helps to create a smoother texture). In a small bowl combine melted butter and flour and whisk this into the soup (you can add some of the hot liquid to the butter mixture to make it easier to whisk into the soup). Add bacon pieces, onion salt and pepper to taste. Let heat and thicken on low for 1 hour more. Top individual servings with sharp cheddar if desired.