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


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, questions and tips

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11th Oct, 2009
I have just made my second batch of this soup, I made it last week with some warm bread and the children begged for it again this weekend. That's a first!! I used chicken stock as didn't have veg stock but was still v.good :o)
8th Oct, 2009
Hi Joanne I used about 600gm when I last made it. If you use a bit more it will be thicker. You can always thin it down with milk or cream
8th Sep, 2009
hi all want to make this but need some help, i live in a country where they don't have large potatoes so can anyone give me an idea how much 2 of them are in kilograms. thanks Joanne
7th Jul, 2009
the best leek and potato soup ever!!!!!!!!!
3rd Jul, 2009
Make it without the bacon and the mustard toasts so it becomes much more low-fat. Use a mist of oil to coat the leeks and it is even more healthy. I freeze in portions, take out at night, heat in the microwave in the morning and take to work in a flask with a slice of bread or a roll for a tasty but healthy lunch.
6th Apr, 2009
Delicious soup. The bacon adds a wonderful smoky taste. This one is a firm favourite.
17th Feb, 2009
A really quick & easy recipe. I only had 3 leeks but threw in a stick of celery that was lying around & it was great. This is a new family favourite!
5th Nov, 2008
A great soup, really great consistency. I made it without the bacon and it came out really nicely.
29th Sep, 2008
Absolutely delicious!! Made it today and we all loved it we were looking for extras so will make more next time. I doubled the quantity of potatoes. Very quick and easy to make and cheap too. Will be making lots more in the near future. Superb!!!
24th Mar, 2008
I love this recipe, always turns out well whatever amounts i use. I also add chopped bacon to it gorgeous.


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