1.125 liters (39 fl oz or 4 1/2 cups) chicken or vegetable stock
1 kg (2 lb 4 oz) all-purpose potatoes, peeled and coarsely chopped into 2 cm dice
250 ml (9 fl oz or 1 cup) milk or cream
Salt & pepper to taste
Bacon pieces to serve, optional
1Heat the olive oil in the insert of your slow cooker or frying pan over low heat. Add the leek and garlic and cook for 5-6 minutes, or until softened.
2Return the insert pan, if using, to the slow cooker, or transfer the leek mixture to the slow cooker. Add the stock and potatoes. Cover and cook on high for 3 hours, or until the potato is very tender.
3Near serving time, fry the bacon pieces in a frying pan until crispy.
4Add the milk or cream to the slow cooker. Pure the mixture until smooth, using a hand-held stick blender or food processor. Season to taste with sea salt and freshly ground black pepper.