Slow Cooker Corn Bisque
In a small saucepan heat 3/4 cup vegetable oil over medium-high heat. Meanwhile, thinly slice 3 medium leeks. Dip a small handful of leeks at a time in 1/2 cup milk, letting excess drip off. Toss leeks in 1 cup all-purpose flour; shake off excess flour. Add coated leeks to hot oil and cook 2 minutes or until golden and slightly crisp. Use a slotted spoon to transfer leeks to paper towels to drain; if desired, sprinkle lightly with salt. If needed, place leeks on a baking sheet lined with foil and reheat in a 375°F oven about 10 minutes before topping soup.
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.