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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jkarens
8th Feb, 2011
5.05
Made this for the girls coming round and it was given a full house of thumbs up, I will definitely make it again!
vanilla1
4th Feb, 2011
Made this today for a dinner party tomorrow and I am delighted how it has turned out. Lovely and thick and very tasty. I didn't realise it was for 6-8! I thought I had made alot- still, I shall send some down to my mother, just the thing for a winter's night.
peejay
24th Jan, 2011
5.05
Got to be one of the best soups I've ever had. Not sure why Frantic Flapjack found it so bad but perhaps the recipe wasn't read and followed. I didn't have enough leaks so halved the recipe thinking, serves 6 to 8 would do a couple of us 2 days. How wrong was that? Don't reckon you could serve 8 with it and you might scrape 6 but not even sure on that one as it's so delish! Will certainly be making it again.
Frantic Flapjack
7th Jan, 2011
1.05
Really disappointed. Turned out like dishwater with no discernible flavour. Yuck.
rezala
28th Dec, 2010
5.05
I made this today with the toasts. Its a lovely tasting soup and the toasts went well with it. Kept to the recipe and added crumbled blue cheese on top.
caperks
4th Nov, 2010
5.05
I didn't add milk at the end as the soup really didn't need it, it was so tasty. Will definitely make this soup again. Best one so far.
candj23
21st Oct, 2010
I've made this a few times now, and although I love to adapt, I really think this is perfect just the way it is! Oh and the Mustard Toasts have become a bit of a favourite with more than just the soup! "Serves 8" Not in our house! Or is that just us?
lottylouby's picture
lottylouby
12th Oct, 2010
4.05
Just made this tonight for my lunch tomorrow. Halved the ingredients as didn't have enough leeks, so used two large leeks and two small potatoes. Was very easy to make, very quick. Didn't bother with the bacon, to keep the calories down, save time and didn't think it would need it, as other reviewers said. Think i over salted the soup which is unlike me, so will be more careful next time. Tasted nice and creamy to say it only had stock and milk in. Would definitely make again and recommend anyone tries.
sausage21
23rd Nov, 2009
5.05
lovely i put bit tarragon in delish!
doublestopped
10th Nov, 2009
5.05
I just made this for the second time as well. The first soup recipe I have ever tried, having only just bought a blender for the first time! Gorgeous soup, lovely and comforting in these winter months. Omitting the bacon works just as well for vegetarians. YUM!

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