Potato and Leek Soup With Bacon Bits

Directions

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.

5Ladle into bowls and top with the bacon bits.