Start by peeling and dicing the potatoes into bite-sized pieces. Slice the leeks thinly and soak in a bowl of water to remove any grit. Drain the leeks before adding them to the pot. Dice the onion and mince the garlic.

In the slow cooker, combine the chopped potatoes, leeks, onion, and garlic. Pour in the broth, ensuring everything is submerged.

Stir in salt and pepper to taste. For an adventurous twist, add a sprinkle of smoked paprika.

Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The aroma will start to fill your kitchen.

Once cooked, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend just half and mix it back in.

Add the heavy cream (or Greek yogurt) and stir well. Taste and adjust seasonings if needed.

Ladle the soup into bowls, and garnish with freshly chopped chives or parsley for a pop of color.