I originally found the recipe on Food Network, and Alton Brown calls it Garden Vegetable Soup http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe/index.html

I called it Leek Vegetable Soup because I wanted to remember there were Leeks in the recipe. It came out absolutely fabulous! I'm going to eat it with some fresh baked bread, and sweet butter, yummmm. The original recipe is below in it's entirety, but I made this the crock pot way. I wanted some warm soup for breakfast, and to keep warm for when we came home at the end of the day too. Warm soup after a cold wet winter day just makes my heart smile. So my method is at the bottom

Ingredients

* 4 tablespoons olive oil
* 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
* 2 tablespoons finely minced garlic
* Kosher salt
* 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
* 2 cups peeled and diced potatoes
* 2 cups fresh green beans, broken or cut into 3/4-inch pieces
* 2 quarts chicken or vegetable broth
* 4 cups peeled, seeded, and chopped tomatoes
* 2 ears corn, kernels removed
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup packed, chopped fresh parsley leaves
* 1 to 2 teaspoons freshly squeezed lemon juice

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Crock Pot Method.

All the same ingredients as above.

I cooked everything in a pan just as they do in the first paragraph, but i added the potatoes and the tomatoes to the bottom of the stockpot, waiting for the other vegetables to join it.

When the vegetables were done frying, I added them to the stock pot and turned on the heat. I add a little bit of water to the pan to get the last of the vegetable juices, and I added that and the stock to the vegetables in the crock pot. I added the corn on top of the vegetables and water, and added some salt and pepper, and put on the lid.

The heat on the crock pot was turned on low, and I went to bed. I'll turn it on warm when I leave in the morning.