Instructions: Mix all ingredients except half-and-half and chives in 3-1/2 to 6-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.

Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.

Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Serving Ideas : This is really an all-season soup. Serve it warm on a chilly evening, and sprinkle each serving with crumbled cooked bacon to add a hearty smoke flavor. Or in the summer, chill it in the refrigerator and youll have a delicious, refreshing chilled soup ready to enjoy on the deck.

NOTES : INGREDIENT SUBSTITUTION: Leeks are very tasty but do take a few more minutes to clean. To save time, use a chopped large onion instead of the leeks. Or use a chopped medium onion and, for a little color, 1/2 cup sliced green onions.

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