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made flavorful by cooking the potatoes in chicken broth, then embellishing it with green onions, bacon, and sharp Cheddar. This soup is a whole meal and can be the centerpiece for a casual weekend dinner with friends. Make sure to serve extra cheese, bacon, onions, and sour cream on the side.
    4 tablespoons (½ stick) unsalted butter
    2 medium leeks, finely chopped, using the white and some of the tender green parts
    4 large russet potatoes, peeled and cut into ½-inch dice (see savvy)
    4 cups chicken broth
    1 cup whole milk
    2 cups finely shredded sharp Cheddar cheese
    6 green onions, finely chopped, using the white and some of the tender green parts
    8 strips bacon, cooked crisp, drained, and crumbled
    Salt and freshly ground black pepper
    1 cup sour cream for garnishing
    heat the butter in a large skillet over medium-high heat. Add the leeks and sauté until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, purée the soup, or cool the soup and purée it in a blender.
    reduce the heat to low and add the milk, cheese, green onions, and bacon. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.
    serve the soup garnished with a dollop of sour cream.
    serves 8–10
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    potato savvy
    I use russet (baking) potatoes because they will be puréed at the end of the cooking time, giving a rich creamy texture to the soup. If you prefer a chunky soup, use 6 medium red or Yukon gold potatoes.
    cooking savvy
    Always cool mixtures before puréeing in a food processor or blender, so that if they erupt all over you, you won’t get burned.
    serving savvy
    Serving soup in hollowed-out bread bowls is a nice way to serve a crowd. Cut the top off a bread round and hollow out the inside, using a serrated knife, leaving about ¾-inch all the way around the inside. I usually brush the inside with butter or olive oil and bake the bread at 350°F for about 10 minutes. This helps to crisp up the bread.

Julia’s Potato and Leek Soup
    This riff on Julia Child’s traditional vichyssoise, a cold potato and leek soup, is so simple to make in the slow cooker, and the best news is, it can be made and then chilled, kept waiting for your next soirée. If you prefer to serve the soup warm, it’s terrific topped with crème fraîche and lump crabmeat.
    4 tablespoons (½ stick) unsalted butter
    4 leeks, finely chopped, using the white and a bit of the tender green parts
    4 large russet potatoes, peeled and cut into 1-inch chunks
    3 cups chicken broth
    Salt and freshly ground black pepper
    1 cup heavy cream
    ½ cup snipped fresh chives for garnishing
    turn a 5- to 7-quart slow cooker on high, add the butter to the insert, and cover until the butter is melted. Add the leeks and toss with the butter. Add the potatoes and broth. Cover the slow cooker and cook the soup on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender.
    puree the soup with an immersion blender, or mash with a potato masher. Season with salt and pepper. Stir in the cream and turn off the slow cooker. Cool the soup, then refrigerate until chilled.
    serve the soup in chilled bowls and garnish with the chives.
    serves 8–10
VARIATION
    instead of chives, finely chopped smoked salmon makes a lovely garnish, as does lump crabmeat or finely chopped cooked shrimp or lobster.

White Bean and Rosemary Soup
    Creamy, tender white beans, chunks of spicy Capicola or other ham, and rosemary combine for a hearty soup that is terrific to serve for lunch or as part of a soup-andsandwich supper. Try serving this soup with grown-up grilled cheese—panini made with fontina, provolone, and fresh mozzarella topped with pesto. Now that’s a great meal!
    3 tablespoons extra-virgin olive oil
    4 ounces of spicy Italian ham or Capicola, cut into ½-inch