Mum's leek & potato soup with mustard toasts

Mum's leek & potato soup with mustard toasts

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(36 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    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
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 large potatoes, cubed
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1.2l vegetable stock
  • 2 bay leaves
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • handful chopped parsley
    Parsley

    Parsley

    par-slee

    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

Method

  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, questions and tips

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joyce_harbali
16th Jan, 2012
I was too cold to go out and shop today, then I found your recipe and had all the ingredients in the fridge............it was absolutely delicouis, so I am going to make it regularly, especially in this cold weather. Thanks.
lydia_schilbach
13th Jan, 2012
5.05
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
28th Dec, 2011
4.05
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.
clareawasw
28th Nov, 2011
4.05
I found there was too much bacon so added less and added some spring onions as well. Delicious! Freezes well.
annamegastar
17th Nov, 2011
5.05
Amazing taste, my best soup recipe since a long time
bluehouse
31st Oct, 2011
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
17th Oct, 2011
5.05
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
10th Oct, 2011
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
1st Apr, 2011
4.05
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
8th Feb, 2011
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.

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