Slow Cooker Potato Leek Soup | Kara Lydon

Ingredients

• 2 lbs Yukon Gold potatoes (4-5 small to medium potatoes), peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 3 leeks, white and light green parts only, washed and sliced (about 3 cups sliced)
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 bay leaf
• 3 sprigs fresh thyme
• 5 cups chicken or vegetable broth
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• Optional: chopped chives, for garnish