Slow Cooker Chunky Bacon, Leek & Potato Soup

Get a sneak peek of my brand new cookbook, Six Ingredient Slow Cooker, with this comforting Bacon, Potato and Leek Soup recipe.

What type of potatoes work best for this soup?

For a creamy and hearty texture, use Yukon Gold or Maris piper potatoes. Yukon Gold potatoes hold their shape well and provide a buttery taste, while Maris Piper break down more, making the soup naturally thicker. If you prefer a chunkier texture, opt for waxy potatoes like red potatoes or new potatoes.

Do I need to cook the bacon before adding it to the slow cooker?

It’s best to cook the bacon before adding it to the slow cooker. Cooking it first allows the fat to render, giving the soup a deeper, smoky flavour. If you add raw bacon directly to the slow cooker, it can become soft and rubbery instead of crispy. For extra flavour, use the bacon grease to sauté the leeks before adding them to the slow cooker.

Should I sauté the leeks before slow cooking?

Sautéing the leeks before slow cooking is recommended but not required. Lightly frying them in butter or olive oil enhances their sweetness and removes any bitterness. If you’re short on time, you can skip this step, but the soup will have a milder, less developed flavour.

How do I make the soup thicker?

To thicken the soup, you can mash some of the potatoes with a fork or potato masher once the soup is fully cooked. Another option is to add a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of water and stirring it into the soup.

If you’d like a creamier soup, use an immersion blender or transfer about one-third to half of the soup into a regular blender to create a velvety consistency while keeping some chunks intact. If you prefer an entirely smooth soup, blend all of it.

Can I freeze this soup?

Yes, you can freeze this soup, but keep in mind that potatoes tend to change texture when frozen, becoming slightly grainy. To minimise this, blend the soup before freezing. Store it in an airtight container or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

How long does it last in the fridge?

This soup will last 3 to 4 days in the fridge when stored in an airtight container. If you plan to eat it later, freezing is a better option.

What’s the best way to reheat it?

To reheat the soup on the hob/stove, heat over low to medium heat, stirring occasionally until warmed through. If using the microwave, heat in 30 second intervals, stirring in between until hot. If frozen, let the soup thaw in the fridge overnight then reheat on the hob/stove or microwave as above.

For more slow cooker recipes like this, you can pick up a copy of my new slow cooker bookSix Ingredient Slow Cooker here.