Mum's leek & potato soup with mustard toasts

Recipe uploaded by

Mary Cadogan

11 ratings

Recipe by Mary Cadogan

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1. Melt the butter in a large pan, add the bacon and fry it until it is just starting to colour. Add the leeks and potatoes, then stir well until they are glistening.
2. Add the stock and bay leaves, season and bring to the boil. Partly cover and simmer for 15 mins, until everything is cooked. Fish out the bay leaves, then purée the soup in batches in a food processor or blender. Return to the pan and stir in the milk. Reheat gently and season to taste. Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes). Sprinkle with parsley to serve.
3. Make the toasts: heat oven to 200C/fan 180C/gas 6. Cut the baguette into thin diagonal slices. Mix the oil and mustard together, then brush over both sides of the bread. Spread them on a large baking sheet and bake for 10 mins. Serve with the soup for dipping. They can be baked earlier in the day and served cold or warmed through in the oven.

Per serving

314 kcalories, protein 11g, carbohydrate 31g, fat 17 g, saturated fat 6g, fibre 4g, salt 2 g

Latest comments and suggestions

• josied26

  01 November 2007

  josied26 rated and commented on this recipe

  

  I've made this several times now (although not with the exact amounts in the recioe), it's always come out tasty!

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• Catherine

  19 November 2007

  Catherine rated and commented on this recipe

  

  This is absolutely delicious! I think it will become a firm favourite.

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• Emma

  03 December 2007

  Emma rated and commented on this recipe

  

  This is delicious. Have made it several times but increase the amount of veg to make a thicker soup.

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• ANGELA

  19 December 2007

  ANGELA commented on this recipe

  I have made this recipe many times, absolutely delicous, just right for a cold winters day!

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• Sam

  11 January 2008

  Sam rated and commented on this recipe

  

  This is lovely soup and very easy to make.

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• Jean

  20 January 2008

  Jean rated and commented on this recipe

  

  Comfort food at it's easiest and best. This will be a recipe we repeat over and over again, including the mustard toasts. We used a ciabatta loaf to make the toasts. Delicious.

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• stepfordG

  25 January 2008

  stepfordG rated and commented on this recipe

  

  A tasty and hearty soup - I added more potatoes to make it nice and thick

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• 311317

  24 March 2008

  311317 commented on this recipe

  I love this recipe, always turns out well whatever amounts i use. I also add chopped bacon to it gorgeous.

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• hazel

  29 September 2008

  hazel commented on this recipe

  Absolutely delicious!! Made it today and we all loved it we were looking for extras so will make more next time. I doubled the quantity of potatoes. Very quick and easy to make and cheap too. Will be making lots more in the near future. Superb!!!

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• flubbles1982

  05 November 2008

  flubbles1982 rated and commented on this recipe

  

  A great soup, really great consistency. I made it without the bacon and it came out really nicely.

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• Suzi

  17 February 2009

  Suzi commented on this recipe

  A really quick & easy recipe. I only had 3 leeks but threw in a stick of celery that was lying around & it was great. This is a new family favourite!

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• thecakepimp

  06 April 2009

  thecakepimp rated and commented on this recipe

  

  Delicious soup. The bacon adds a wonderful smoky taste. This one is a firm favourite.

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• Linsay Mac

  03 July 2009

  Linsay Mac commented on this recipe

  Make it without the bacon and the mustard toasts so it becomes much more low-fat. Use a mist of oil to coat the leeks and it is even more healthy. I freeze in portions, take out at night, heat in the microwave in the morning and take to work in a flask with a slice of bread or a roll for a tasty but healthy lunch.

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• kate

  07 July 2009

  kate rated and commented on this recipe

  

  the best leek and potato soup ever!!!!!!!!!

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• Joanne

  08 September 2009

  Joanne commented on this recipe

  hi all want to make this but need some help, i live in a country where they don't have large potatoes so can anyone give me an idea how much 2 of them are in kilograms. thanks Joanne

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• Viv1945

  08 October 2009

  Viv1945 commented on this recipe

  Hi Joanne I used about 600gm when I last made it. If you use a bit more it will be thicker. You can always thin it down with milk or cream

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• Fave Recipes

  11 October 2009

  Fave Recipes rated and commented on this recipe

  

  I have just made my second batch of this soup, I made it last week with some warm bread and the children begged for it again this weekend. That's a first!! I used chicken stock as didn't have veg stock but was still v.good :o)

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• doublestopped

  10 November 2009

  doublestopped rated and commented on this recipe

  

  I just made this for the second time as well. The first soup recipe I have ever tried, having only just bought a blender for the first time! Gorgeous soup, lovely and comforting in these winter months. Omitting the bacon works just as well for vegetarians. YUM!

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Ingredients

• 50g butter
• 8 rashers streaky bacon , chopped
• 5 large leeks , sliced
• 2 large potatoes , cubed
• 1.2l vegetable stock
• 2 bay leaves
• 300ml milk
• handful chopped parsley

FOR THE TOASTS

• 1 long thin baguette
• 4 tbsp olive oil
• 1 tbsp wholegrain mustard

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Ingredients

• 50g butter
• 8 rashers streaky bacon , chopped
• 5 large leeks , sliced
• 2 large potatoes , cubed
• 1.2l vegetable stock
• 2 bay leaves
• 300ml milk
• handful chopped parsley

FOR THE TOASTS

• 1 long thin baguette
• 4 tbsp olive oil
• 1 tbsp wholegrain mustard

Per serving

314 kcalories, protein 11g, carbohydrate 31g, fat 17 g, saturated fat 6g, fibre 4g, salt 2 g

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