Name: Mum's leek & potato soup with mustard toasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: British
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; 1 long thin baguette; 4 tbsp olive oil; 1 tbsp wholegrain mustard

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Mum's leek & potato soup with mustard toasts

Mum's leek & potato soup with mustard toasts

Mary Cadogan

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Serves 8

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.5 out of 5.42 ratingsRate

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Mary Cadogan says 'This soup is still a favourite of mine and always goes down a treat'

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A star rating of 4.5 out of 5.69 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal314
fat17g
saturates6g
carbs31g
sugars0g
fibre4g
protein11g
salt2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2005

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A star rating of 4.5 out of 5.42 ratings

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