MUM'S LEEK & POTATO SOUP WITH MUSTARD TOASTS

Mum's leek & potato soup with mustard toasts image

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

Provided by Mary Cadogan

Time 40m

Number Of Ingredients 11

Ingredients

50g butter
8 rashers streaky bacon , chopped
5 large leeks , sliced
2 large potatoes , cubed
1.2l vegetable stock
2 bay leaves
300ml milk
handful chopped parsley
1 long thin baguette
4 tbsp olive oil
1 tbsp wholegrain mustard

Steps:

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.
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.
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.

Nutrition Facts : Calories 314 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 2 milligram of sodium