Instructions: In a heatproof measuring cup or bowl, combine dried mushrooms and boiling water. Let stand for 30 minutes, then strain, reserving liquid. Pat mushrooms dry, chop finely and set aside.

Meanwhile, if youre using portobello mushrooms, discard stem. Cut cap into quarters, then slice thinly. If youre using cremini mushrooms, trim off tough end of stem; cut mushrooms into quarters.

In a skillet, heat oil over medium heat. Add leeks and celery; cook, stirring, until softened. Add garlic, thyme, pepper, salt and dried mushrooms; cook, stirring, for 1 minute. Add fresh mushrooms; cook, stirring, until they are well integrated into mixture. Add tomatoes, broth and reserved mushroom liquid; bring to a boil.

Place potatoes in slow cooker. Add contents of pan; stir.

Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours, until potatoes are tender. Stir in cream and cheese. Cover and cook on high for 15 minutes or until cheese is melted into sauce, and mixture is hot and bubbling.

Note: To prepare ahead, combine potatoes and cooked mushroom mixture in crock pot; cover crock and refrigerate overnight. The next morning, insert pot in cooker. Use only good-quality cheese, such as Maytag or gorgonzola. Lesser-quality cheeses tend to be harsh.

Testers note: Leftovers reheat well in a saucepan over low heat or in the microwave at medium heat. For convenience, use presliced baby portobellos and canned diced tomatoes.

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