2Finely chop the white portion only of the leeks. Place the chopped leeks into the melted butter and turn the temperature up to medium, and heat, stirring constantly. Soften the leeks, but do not brown.
3Peel and dice the potatoes into rather thin slices. No more than 1/3 inch thick. Place the potatoes and cooked leeks into a crock pot or stew pot.
4Add salt, pepper, flour and garlic to the leeks and potatoes.
5Add the stock and cream to the mixture and stir until combined.
6Cook over medium-low heat until thickened and potatoes are soft and easily cut with a fork, about 4 hours.
7Serve topped with shredded cheddar cheese and/or chopped bacon bits.