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"This soup is seductive" - a party guest. Flavorful and substantial, this recipe does work well as a party dish, but see that the leeks are cooked the minimum amount before pouring it into your slow cooker to keep hot.

Prep
1. Trim LEEKS so only the white and yellow remain (a little green is OK). Quarter them lengthwise from just above the roots, spread leaves and wash thoroughly. Slice crosswise into slices about 1/2 inch wide (start at the leaf end and work toward the root).
2. Peel POTATOES and cut into 3/4 inch cubes. Keep submerged in cold water until needed.
3. Peel ONION and cut into slices about 1/4 inch wide. Chop these medium. Peel CELERY ROOT and cut into 1/4 inch dice. Cut CARROTS into 3/4 inch dice. Mix all.
4. Cut BACON into 1/4 inch dice.
Run
5. Heat Oil and fry Bacon, reducing heat as it frys, until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon, drain on paper towels and resist eating it (maybe start with a little extra for "test samples").
6. Pour out Oil into a bowl. Measure 3 T back into the pan.
7. Fry Onion mix stirring over moderate flame until onions are golden.
8. Drain Potatoes and put in a pot along with Beef Stock and Onions. Arrange Sausages on top. Bring to a boil and turn down heat to a gentle simmer. Arrange on top, cover and simmer for about 30 minutes until potatoes are tender.
9. Remove Sausages and slice about 3/16 inch thick. Return to the pot.
10. Stir in Leeks, Salt and Pepper. Bring back to a boil and simmer another 10 to 15 minutes until leeks are just crisp tender.
11. Chop PARSLEY medium.
12. When about ready to serve, taste for salt and stir in Parsley and Bacon.
13. Serve with plenty of crusty Bread.