Zucchini, Leek and Bacon Soup

Zucchini, Leek and Bacon Soup


May 24, 2015

  • Prep: 10 mins
  • Cook: 3 hrs
  • Yields: 6-10


4 Zucchini

1to 2 Leeks

1 Small to Med brown onion

2 sticks of celery

a few cloves of garlic

500gms or more of bacon (fat removed)

Chicken stock

2 bay leaves

herbs of your choice (I usually use thyme)


To finish

cream and extra bacon pieces fried until crispy.


1Chop all the vegetables into chunks, cop garlic into quarters and chop bacon into a large dice.

2You can saut the onion, garlic and leek first or just add them straight into the slow cooker.

3Add the rest of the ingredients except cream and extra bacon. Cover with chicken stock till it just covers. Cook until vegetables are soft them blitz the mixture until desired consistency.

4High for 3 hours or low for 5 to 6 hours

5Serve and add some cream and garnish with the extra bacon. Serve with crusty bread.

6You don't have to add the cream if you are dairy intolerant its just as yummy.

7I have also made this with chicken instead of the bacon.

Submitted by Rebekka Currie


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