A comforting and creamy potato and leek soup, perfect for chilly days.
Prepare the vegetables by peeling and chopping the potatoes, leeks, carrots, and celery into small pieces.
Chop the vegetables into uniform sizes to ensure even cooking.
Place the chopped vegetables, vegetable broth, parsley, salt, and pepper into the slow cooker.
Layer the ingredients evenly for better flavor distribution.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the vegetables are tender.
Stir occasionally if possible to prevent sticking.
Stir in the cream and chives during the last hour of cooking.
Taste and adjust seasoning at this stage if needed.
Serve the soup hot, garnished with additional chives if desired.
Serve with a slice of crusty bread for a complete meal.
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