Source: The Vegetarian Slow Cooker by Judith Finlayson
Use a 4 to 5 quart slow cooker
1 TBL olive oil
5 large leeks - just the lower white part, not much of the upper greens - thinly sliced
4 cloves garlic, minced
1 TBL ground cumin
1/2 tsp crushed black peppercorns
6 cups vegetable broth
2 pounds potatoes, in bite-size chunks
1 green Bell pepper, diced
1 cup coconut milk (or heavy cream)
1/2 hot chile pepper, diced finely (more or less to taste)
Salt (or Bragg's) to taste
In a large skillet over medium heat, add oil and leeks. Cook until softened, about 5 minutes. Add garlic, cumin, and peppercorns; cook while stirring for another minute. Add 2 cups of the vegetable broth and stir well. Transfer all of this to the slow cooker.
Add remaining vegetable broth to the slow cooker. Add the diced potatoes to the slow cooker. Cover the cooker and cook on low for 6 hours (or on high for 3 hours), be sure the potatoes are tender. Add green Bell pepper and hot chile pepper. Cover and cook on high for 20 minutes or until peppers are tender. Season with salt to taste.
Puree about half of the finished soup and return it to the cooker. Serve hot with a garnish of yogurt (or heavy cream) and chives.