Ingredients4 leeks (sliced)
2 big potatoes (peeled and cubed)
1 medium onion (finely chopped)
400ml veg stock
200ml single cream or milk
4 slices of bacon
Handful of cheddar (grated)
Method1. Fry the bacon until crispy, then chop into small pieces.
2. Add eveything except cream and cheese to the slow cooker and cook for 6-8 hours on a low heat.
3. Half an hour before cooking is complete, grate the cheese. Add it, with the milk to slow cooker.
4. Stir well and replace the lid for the final half hour.