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. 


  • 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


  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.



About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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