Wendy Stein's Potato Leek Soup

6 medium leeks, thinly sliced
4 medium potatoes, cut into cubes
2 14½ oz cans chicken or vegetable broth
¼ cup butter or margarine
½ teaspoon salt
¼ teaspoon pepper
1 cup half and half
fresh chives (if desired)

Mix all the ingredients, except half and half and chives, into a slow cooke, like a crock pot.
Cover and cook on low heat 8-10 hours, or, if you want, high heat for 4-5 hours.
Pour vegetable mixture in batches into food processor or blender and blend until smooth.
Put it back into the slow cooker and add half and half.
Cook for another 20-30 minutes on low.
Serve sprinkled with chives, if you want.

Much thanks to CSAer Wendy Stein for this recipe!!