Potato and Leek Soup With Bacon Bits

Submitted by Amanda

Potato and Leek Soup With Bacon Bits

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Serving: 5
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes


  • 2 tablespoons olive oil
  • 3 leeks, white part only, chopped
  • 3 garlic cloves, crushed
  • 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


  • Heat 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.
  • Return 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.
  • Near serving time, fry the bacon pieces in a frying pan until crispy.
  • Add 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.
  • Ladle into bowls and top with the bacon bits.

5 thoughts on “Potato and Leek Soup With Bacon Bits”

  1. Love this recipe! I added some chopped chives to the recipe, as well as garnished with shallots. Was delicious!

    Easy to make, and affordable for those on a budget. Tastes even better the next day.

  2. Belinda Campbell

    I added Parmesan at the end. I also just added the bacon into the soup and blitzed. I didn’t use cream. My toddler demolished it

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