- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 8 rashers streaky bacon, chopped
- 5 large leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 large potatoes, cubed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1.2l vegetable stock
- 2 bay leaves
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the toasts
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.
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.
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.