Submitted by Amanda
Potato and Leek Soup With Bacon Bits
- 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.
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5 thoughts on “Potato and Leek Soup With Bacon Bits”
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.
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
Delicious! My new favourite soup!
Can you do this 6hrs on low?
Should be ok – just make sure potato are tender in that time for your slow cooker