This soup might only have six ingredients, but Nathan's trick of quickly pan-frying the bacon until golden before adding to the slow cooker really packs in the flavour.
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. Leaving it chunky instead of blending it smooth leaves you with a hearty soup that will warm up any chilly winter evenings.
SERVES: 6
PREP TIME: 10 minutes
COOK TIME: 6 hours
INGREDIENTS
- ESSENTIAL: Slow cooker
- 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
- Optional, for serving: Crusty bread & butter
METHOD
-
Cut up the bacon and briefly pan-fry in 1 tablespoon of oil over a medium heat until golden.
-
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.
-
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.
-
Serve with crusty bread and butter.
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