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Welcome to the new-and-improved thebusybaker.ca site! This is my first new recipe on this new site and I couldn’t be more excited about it. I’m celebrating my second blogiversary this week (can you believe I’ve been sharing recipes with you all for TWO YEARS??) and I knew it was time for a change around here. So my blog got a facelift! I hope you like it as much as I do and that the new design makes it easier for you to find all the recipes you’re looking for. My new site will also allow me to offer new and exciting things (like exclusive recipes!!) to my email newsletter subscribers so if you haven’t already, make sure you’re subscribed to receive my new recipes by email and there just might be some freebies coming your way soon! You can subscribe by CLICKING HERE, or by filling out the sign-up form in the sidebar. If you’re already a subscriber there’s nothing to worry about – you’ll continue receiving my recipes by email as well as any other subscriber perks I’ll be offering this year!NEVER MISS A POST! FOLLOW ME ON:
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Looking for even more delicious soups? Check out these delicious soups I have linked below!
Crock Pot Potato Bacon Leek Soup
A deliciously easy potato soup made with bacon and leeks - slow cooked comfort food at its finest!
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Servings: 6 people
Calories: 355kcal
Ingredients
- 3 large potatoes peeled and chopped
- 2 medium leeks washed well and sliced
- 200 grams sliced bacon cooked and crumbled
- 1/2 cup chopped onion
- 2 teaspoons sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- black pepper to taste
- 6 cups chicken stock
- 1 cup whole milk
- 1/4 cup all purpose flour
- crumbled bacon optional (for garnish)
- chopped fresh parsley optional (for garnish)
Instructions
- Add the potatoes, leeks, bacon, onion, sea salt, thyme, parsley, pepper and chicken stock to your slow cooker.
- Stir well to combine, add the lid and turn the slow cooker to the 'high' setting.
- Cook on high for about 6 hours.
- After 6 hours have passed, whisk together the milk and flour until well combined and no lumps remain.
- Turn the slow cooker to 'low' and add the milk and flour mixture to the slow cooker, stirring well to combine.
- Replace the lid and cook on low for another 30 minutes.
- Garnish with fresh parsley and crumbled bacon, if desired, and serve!
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 34g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 1374mg | Potassium: 884mg | Fiber: 4g | Sugar: 8g | Vitamin A: 573IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 5mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Ruth says
I’m already signed up don’t don’t what went wrong
Chrissie says
Hi Ruth! If you’re already receiving my posts by email then you’re subscribed! Nothing to worry about!
Glenda says
I will be gone longer than 6 hours more like 10. Is it possible to cook this on low?
Chrissie says
Yes, it definitely is possible to cook on low. I’d recommend adding 3 hours to the cooking time if you’re cooking on low. Good luck!
Brooke says
If I made this on the stove how long should I cook it, when should I add the milk?
Chrissie says
Good question – you should cook it until the potatoes are falling apart and tender, and add the milk mixture after that. Hope you enjoy it!
Renee says
I made this today and it was amazing! My picky husband ate three bowls!
Chrissie says
Wow! So glad you both loved it so much!!
Brenda says
This was really great! A perfect stick-to-your-ribs potato soup for a cold day. However, I would add more broth and less flour next time. Mine was super thick but the flavor was still amazing. I was also able to use up some produce I had laying around before it went bad. Great recipe!!
The Busy Baker says
Thank you Brenda! Glad you liked it!🙂