1cupdiced leeksmake sure to rinse all the sand off
1garlic clovepeeled
¼tsp.dried thyme
⅛tsp.black pepper
8oz.reduced-fat cream cheese (add at the end of cooking time)
sea salt to taste
snipped chives for serving
Instructions
In a 6-quart slow cooker add the chicken broth, potatoes, garlic, onion, leeks, thyme, pepper. Cover and cook on LOW for 8 hours, without opening the lid during the cooking time.
After the soup has finished cooking add the contents a Ninja Blender. Add the cream cheese, lock on the lid and press the puree button. Let the blender do it's work until the time expires.
Remove the blender from the stand and open the pour spout and pour the soup into serving dishes.
Enjoy!
Notes
If you don't have a Ninja Blender yet, you will have to blend this soup in batches in a smaller blender.