Crock Pot Potato Soup

6 potatoes, peeled and diced
1 small onion, chopped
2 carrots, chopped
2 leeks, chopped
4 cups chicken stock
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/4 cups cream or half-and-half
1 lb. bacon
1-2 cups shredded Cheddar cheese

Pour 4 cups of chicken stock into your crock pot and set it on high. Add the leeks, onion, carrots, potatoes, basil, salt and pepper. Stir together and cover. Cook on high for 3-4 hours or until the potatoes are tender. While it is cooking, cook a pound of bacon in a saute pan until crisp. Drain on paper towels, then chop using a food processor or knife. Once potatoes are tender, take a bowl and mix together 1/4 cup all-purpose flour and 1 1/4 cups half & half. Make sure to stir well and remove any lumps. Pour the mixture into the crock pot and stir well. Cover and cook another 30 minutes. Serve with shredded Cheddar cheese and fresh bacon bits on top.
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