Potato and Leek Soup With Bacon Bits


September 5, 2014

Potato and Leek Soup With Bacon Bits 5 0 5 3
  • Prep: 25 mins
  • Cook: 3 hrs
  • 25 mins

    3 hrs

    3 hrs 25 mins

  • Yields: 5-6


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


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.

Submitted by Amanda


5 Reviews

Should be ok – just make sure potato are tender in that time for your slow cooker


May 31, 2019

Can you do this 6hrs on low?

Margaret McGregor

September 24, 2017

Delicious! My new favourite soup!

Belinda Campbell

June 29, 2016

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


April 14, 2016

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.

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