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"   What can I tell you? This soup was a murky brown color, and the leek flavor was so subtle that I decided at the last minute to add some ham and Cheddar for flavor. However, my family lapped it up and asked for seconds. I&amp;#039;m not sure I dare to fiddle with this one; I could swap out the vegetable broth, which I suspect is responsible for the color, and use water instead, but would they still love it?    The recipe, from Not Your Mother&amp;#039;s Slow Cooker, is another one of those throw-it-all-in-and-leave-it-alone recipes that are the reason people love their slow cookers. I peeled 4 russet potatoes and cut them into pieces and chopped and washed 2 leeks. I put the leeks and potatoes in the slow cooker, then covered with vegetable broth (next time, just water and salt, for a prettier color and cleaner leek flavor), about 5 cups. Cooked on high for 5 hours (as long as 7), then pureed with an immersion blender and stirred in 1 tablespoon butter and 1 cup chopped ham. Heated through, then served with shredded Cheddar and sliced green onion on top. More great soups for fall (though not for the slow cooker): 10 Hearty Fall Soups "^^<http://www.w3.org/2001/XMLSchema#string>
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