Mum's leek & potato soup with mustard toasts

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Catherine

  19 November 2007

  Catherine rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sam

  11 January 2008

  Sam rated and commented on this recipe

  

  This is lovely soup and very easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2797/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Five nutrients every woman needs
• The lunch crunch
• Eat your way to fabulous skin

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Gordon at The Good Food Show
• Help yourself to summer salads
• Irresistible ice creams

Difficulty and servings

Serves 8

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.