While your bacon is frying, melt your butter in a large, deep skillet over medium heat and add your sausages to brown them, turning them a couple times so they are browned all around.
Remove sausage from the skillet, cut into slices and set aside.
Add your onions to the same skillet the sausages were in, cook over medium heat until just softened and set aside.
Put your potato cubes and leek slices in bottom of a 6 quart crock pot and sprinkle with black pepper.
Add your onion slices, sausages, bacon, garlic and chopped parsley and sprinkle with black pepper.
Pour your broth over everything.
Top with your bay leaves and thyme sprigs.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
Remove bay leaves and thyme before serving.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.