Summer Squash Soup

This recipe was sent by Chanon .  Thanks so much!  It sounds wonderful.

Summer Squash Soup

In slow cooker combine:

3 medium yellow summer squash, thinly sliced
2 medium baking potatoes, peeled and thinly sliced
2 medium leeks, cleaned and thinly sliced (white part only)
1 teaspoon rubbed (dry) sage
1 teaspoon dried thyme;
salt and ground pepper to taste

Stir in 5 cups reduced-sodium vegetable broth. Cover and cook on high until vegetables are tender, 4-6 hours. Puree in batches in a food processor or a large blender. Serve hot or cold. Makes 8 servings, 1 cup each.

Weight Watchers POINTS® value per serving: 1