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Cover the slow cooker and turn to high. Cook on high for 3 hours, then mash a little using a potato masher. Serve immediately with fresh chopped parsley if you like a ‘chunky’ soup.

Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips).