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Slow Cooker Chunky Bacon, Leek & Potato Soup
Potato and leek soup is one of my favourite soups, so this stripped-back, non-blitzed version with bacon is all you need on a cold day – or any day, for that matter. The chicken stock really packs in that flavour, so don't swap it with water here.
SERVES
6
CALORIES
271
COOKING TIME
3 hours
DIFFICULTY
simple
Get a sneak peek of my brand new cookbook, Six Ingredient Slow Cooker, with this comforting Bacon, Potato and Leek Soup recipe.
This stripped-back, non-blitzed version features the delicious addition of bacon, making it the perfect dish for a cold day – or any day, really. The rich chicken stock enhances the flavour beautifully, so be sure not to substitute it with water for the best results. This hearty soup is incredibly filling and packed with goodness, showcasing how simple ingredients can come together to create a warming meal that’s both satisfying and easy to prepare. You can buy Six Ingredient Slow Cooker here.
Method
Step 1
Cut up the bacon and briefly pan-fry in 1 tablespoon of oil over a medium heat until golden.
Step 2
Add the bacon to the slow cooker with all the other ingredients and some salt and pepper. Cook on high for 2–3 hours or low for 5–6 hours.
Step 3
Do not blitz, simply serve in bowls and enjoy. You can add some cream if you have some spare or that needs using. You could add a little chopped fresh dill as a garnish, too.
Ingredients
8 smoked streaky bacon rashers
4 large potatoes, roughly chopped, skin on
3 leeks, sliced
2 tbsp dried mixed herbs
4 garlic cloves, grated
1.1 litres chicken stock
