Easy Slow-Cooker Potato-Leek Soup with Boursin

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

3 pounds Yukon Gold potatoes, peeled and chopped

6 cups thinly sliced leeks, well rinsed, white and light green parts only

1 large stalk celery, finely chopped

4 cups reduced-sodium vegetable broth or no-chicken broth

2 tablespoons unsalted butter

3 medium cloves garlic, finely chopped

2 bay leaves

1 teaspoon finely chopped fresh thyme

¾ teaspoon salt

½ teaspoon ground pepper

1 cup heavy cream

½ cup garlic-and-herb Boursin

¾ cup seasoned croutons, roughly crumbled

2 tablespoons finely chopped fresh chives

2 tablespoons fresh dill

Directions at eatingwell.com

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