Leek and Potato Bacon Spinach Soup

  

With the onset of the dry season, temperatures here have plunged to the low twenties. The aircon is off. Time to make a hearty, heartwarming soup.  This uses leftover mash, and was going to have leftover broad beans in it too, but I ate them all cold for breakfast.  I love broad beans.  I substituted spinach that I buy frozen in little blocks.  2 blocks is about half a cup. I think I made a wise choice.  

You won’t actually taste the curry in this, but you would notice its absence. 

Ingredients

  • 2 heaped cups mashed potato
  • 2 leeks – trimmed, cleaned and sliced
  • 2 onions – chopped
  • 1 tsp crushed garlic
  • 1/2 cup cooked, finely chopped, spinach or silver beet
  • 1.5 litres vegetable stock (or water with stock powder)
  • 1/2 tsp curry powder
  • A few good grinds of black pepper
  • 30g butter and a tablespoon of vegetable oil
  • 1/4 cup chopped bacon pieces

Method

  1. Sauté the onion and leek gently  in the butter and oil
  2. Remove to a slow cooker
  3. Fry the bacon bits in the pan and transfer to the slow cooker
  4. Deglaze the pan with some of the stock, to get all the flavour
  5. Add all remaining ingredients to the slow cooker and cook on low for 3 to 4 hours.

Serve with a little cream or sour cream and garnish with thinly sliced spring onion.

  

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in Bacon, soup, vegetables and tagged . Bookmark the permalink.

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