Potato Leek Soup

What you need:

• 6 potatoes, peeled and cubed (I think this is for small potatoes, I used 5 reds today)
• 2 leeks, chopped* - I sliced them lengthwise and then chop off half-moon shape pieces
• 1 onion, chopped
• 1 rib celery, diced
• (I added a sliced carrot as well)
• 4 cups chicken broth
• 1 Tbsp dried parsley
• 1 Tbsp salt
• pepper to taste
• 1/3 cup butter
• 13 oz can of evaporated milk

What you do:

Combine all in slow cooker, aside from canned milk. Cook on low for 6 hours, or on high for 4. Stir in can of milk in last 30 minutes.

*With leeks, the best way to prepare them is to wash off the outer parts, chop them up, put them in a bowl and fill it with water then stir it up a bit with your hand. The sand and silt from inside the layers of the leek (it grows in sandy soil) will fall to the bottom of the bowl. Then just carefully lift out handfuls of chopped leeks off the top and then empty your bowl of sandy water into the sink. I also discard more of the tougher darkest parts of the greens since they tend to be chewier.