Soak the beans overnight, do this by covering the beans with plenty of water in a large bowl and let sit overnight, on the counter is fine. In the morning drain the water off the beans and start with the following recipe.
Add the presoaked beans, onion, leeks, celery, garlic, bay leaves and chicken broth to the slow cooker. Stir.
Cover and cook on low for 10 hours without opening the lid during the cooking time.
When the cooking time is done, remove bay leaves. Add the heavy cream and use an immersion blender to blend up the soup. OR add the soup and cream to a blender in batches and puree.
Stir in the grated carrot.
Serve and enjoy!
Nutrition facts are approximate. If you require a special diet, please use your own calculations.