Creamy Potato Leek and Bacon Soup

This creamy potato leek and bacon soup is soft, warm, and full of good flavor. It has tender potatoes, smoky bacon, and a smooth, cheesy cream taste. Made easy in the slow cooker, it’s perfect for chilly nights when you want a cozy, filling bowl of comfort. Creamy and delicious! A perfect soup to warm your tummy on those cold winter nights.

Serves: 6

Prep Time: 15 minutes

Cook Time: 6 hours

Ingredients

• 1 brown onion, cut in half and chopped
• 3 tsp garlic, chopped
• 1 tbsp butter
• 6–8 medium potatoes, peeled and cut into chunks
• Cut ¼ of a cauliflower into small pieces.
• 1 leek (pale part only), sliced
• 4 rashers of bacon, rind removed and diced small
• 4 cups chicken stock (add more if needed)
• 400ml thickened cream
• 1 tsp parsley
• 1 tsp thyme
• 2 bay leaves
• Salt and pepper, to taste

Creamy Potato Leek and Bacon Soup: Instructions

1. Get out your slow cooker and place the chopped onion, garlic, butter, potatoes, cauliflower, leek, and diced bacon inside.
2. Pour in the chicken stock so the vegetables are mostly covered. Add a little more if needed.
3. Sprinkle in the parsley and thyme, then drop in the bay leaves.
4. Add a little salt and black pepper.
5. Stir everything gently so it’s mixed well.
6. Cook with the lid on using the low heat setting.
7. Let it cook for 6 hours, or until the potatoes are soft and easy to poke with a fork.
8. Once cooked, take out the bay leaves and throw them away.
9. Pour in the thickened cream and stir it through.
10. Use a stick blender to blend the soup right in the pot until it is smooth and creamy. (You can also blend in batches using a regular blender.)
11. Taste the soup and add more salt or pepper if you like.
12. Ladle the hot soup into bowls.
13. Sprinkle some grated Parmesan cheese on top. Serve with fresh bread.