Mum's leek & potato soup with mustard toasts

Mum's leek & potato soup with mustard toasts

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(31 ratings)

Prep: 15 mins Cook: 25 mins


Serves 8
Mary Cadogan says 'This soup is still a favourite of mine and always goes down a treat'

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal314
  • fat17g
  • saturates6g
  • carbs31g
  • sugars0g
  • fibre4g
  • protein11g
  • salt2g
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  • 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

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp wholegrain mustard


  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.

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Comments (46)

riskyangie's picture

Just made this recipe, it's very nice. I didn't add bacon as I don't eat red meat, But I did put couple of garlic cloves in and it needs plenty or seasoning. My husband liked it (but said he would have liked to try with bacon), as a compromise I fried up some chunky lardons and topped his soup with those which made him happy!

berbera's picture

Mixed feelings about this recipe. Some depth of flavour was missing.
However, I don't live in the UK and have no idea about the weight of 8 rashers of bacon. In my case 8 rashers were about 90 grams. Maybe that was not enough.
It would really help if weight is mentioned in the recipes as well.

nickelsey's picture

Quick easy recipe with a great taste.

lyndseymac's picture

Made this about 4 times now. It's delicious. My tip is to also dry fry (or use a little oil) some small chopped up pieces of streaky bacon you have left from the packet until really crispy and then pop a few bits on the top of the soup when in serving bowls. It's a very tasty garnish!

neilst's picture

We are all at home with the flu, made a batch of this soup. It has perked us up no end.

shell250's picture

Lovely soup it is so comforting. I don't have the bacon or add the milk and it's still v yummy.

marilynpenniall's picture

This is a great simple recipe that always goes down well in our house hold. Even my parents & in laws have a copy of the recipe & I have to make up a large batch as everyone goes back for seconds every time lol;)

marilynpenniall's picture

This soup is now a family favourite my husband loves it,
thank you for the recipe.

Frantic Flapjack's picture

Pretty average soup. There are much better recipes out there, including this site.

joyce_harbali's picture

I was too cold to go out and shop today, then I found your recipe and had all the ingredients in the was absolutely delicouis, so I am going to make it regularly, especially in this cold weather. Thanks.

lydia_schilbach's picture

I made this today with 3 medium potatoes and no milk (forgot!) and it was gorgeous. I also added the meaty bit of the back bacon, chopped into nice squares and some of the leeks, thinly sliced towards the end, after having blitzed the rest, which meant that you also had some interest in it too. Even my children loved it, which for toddlers, isn't bad at all!

juliamccartney's picture

Very salty with the smoked bacon and stock so would not add any more seasoning next time. Added a tablespoon of dijon mustard at the end which gave it that extra bit of pzazz!! This served 6 adults (not 8!) A nice recipe - tasty - and the mustard toasts were good too.

Clare90291's picture

I found there was too much bacon so added less and added some spring onions as well. Delicious! Freezes well.

annamegastar's picture

Amazing taste, my best soup recipe since a long time

bluehouse's picture

Great little recipe.
I made some adjustments that may be handy for veggies - substituted the bacon with the rind of Parmesan when adding the stock (be careful how long because the flavour may become over-powering).
I also added some peas & used cream instead of milk to keep it nice and thick
the results were fantastic.
Thanks for the Bay leaf idea and the great recipe

wendyhine's picture

Absolutely delicious. I made a batch of this this afternoon to freeze and can't stop eating it. I bumped the veg as per a previous reviewer (7 leeks and 5 medium/large potatoes) and left out the milk and it is lovely. Will definately be making this again.

flintstone's picture

My first attempt at this and even my teen seems to like it! - as mentioned above I didn't bother with the milk as it was creamy enough without it, def make this again.

messyjessie86's picture

A lovely soup, although I'm not a normally a fan of leek and potato soup. I added some finely grated cheese into the mustard mix and spread it on instead of brushing - gave it a really nice 'welsh rarebit' taste which was really yummy:)

vanilla1's picture

Forgot to mention the mustard toast was amazing! Whether the heat of the grill/oven takes a bit of the fire out of the mustard I dont know, but they taste fabulous and are the perfect accompaniment to the Leek and Potato Soup-and so easy too.

jkarens's picture

Made this for the girls coming round and it was given a full house of thumbs up, I will definitely make it again!


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Tips (1)

Splodge81's picture

Use smoked bacon it really lifts the flavour of this already awesome recipe!