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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stepfordg
25th Jan, 2008
4.05
A tasty and hearty soup - I added more potatoes to make it nice and thick
jeanius
20th Jan, 2008
5.05
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.
classified
11th Jan, 2008
4.05
This is lovely soup and very easy to make.
angie1
19th Dec, 2007
I have made this recipe many times, absolutely delicous, just right for a cold winters day!
emmaraven1
3rd Dec, 2007
5.05
This is delicious. Have made it several times but increase the amount of veg to make a thicker soup.
catholiver
19th Nov, 2007
5.05
This is absolutely delicious! I think it will become a firm favourite.
josied26
1st Nov, 2007
5.05
I've made this several times now (although not with the exact amounts in the recioe), it's always come out tasty!

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