1 clove garlic, chopped or minced
1 lg. onion
2 tbsp. bacon fat
3 to 4 leeks
4 c. or 2 pkgs. frozen corn, thawed
2 tbsp. chicken bouillon powder
4 c. hot water
1 tsp. thyme
1 tbsp. dried parsley
1 tbsp. dried celery
1 1/3 c. mashed potatoes

Saute chopped onion and garlic in bacon fat and drain off as much of fat as possible. Put onion and garlic and all the rest of the ingredients EXCEPT the mashed potatoes in a slow cooker on high for first half hour and then medium for 4 hours. Add mashed potatoes and mix in batches in a blender or food processor. Blend until skins of corn kernels are completely broken up and mixture is a puree. Return to slow cooker on medium heat for 45 minutes, stirring occasionally.