Tuna melt potato wedges
A favourite family supper, perfect as an easy after work treat
Mum's leek & potato soup with mustard toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 50g butter
- 8 rashers streaky baconchopped
- 5 large leekssliced
- 2 large potatoescubed
- 1.2l vegetable stock
- 2 bay leaves
- 300ml milk
- handful chopped parsley
For the toasts
- 1 long thin baguette
- 4 tbsp olive oil
- 1 tbsp wholegrain mustard
Nutrition: per serving
- kcal314
- fat17g
- saturates6g
- carbs31g
- sugars0g
- fibre4g
- protein11g
- salt2g
Method
step 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.
step 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.
step 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.
