Mum's leek & potato soup with mustard toasts

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

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...

  • Yield: Serves 8
  • Cooking time: 25 Min
  • Rating: 5/5
  • Publisher:


  • 50g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 8 rashers streaky bacon, chopped
  • 5 large leeks Leek lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct… , sliced
  • 2 large potatoes Potato po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of… , cubed
  • 1.2l vegetable stock
  • 2 bay leaves
  • 300ml milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
  • handful chopped parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
  • 1 long thin baguette
  • 4 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 1 tbsp wholegrain mustard

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