Add all the ingredients into your slow cooker and stir.
Cook on HIGH for 4 hours or LOW for 7 hours.
Remove bay leaves and either use a immersion blender, or carefully transfer to a blender to blend. Blend until smooth. Be super careful, the soup is hot!
Ladle soup into bowls and serve. Store any leftovers in an airtight container in the refrigerator. You can also freeze leftovers in freezer bags for several months.