Prep 15 mins
Cook 25 mins
Warm and creamy potato soup is my favorite comfort food. Leek and toast adds a little flair for company. From BBC GoodFood
- 50 g butter (2 oz)
- 8 slices bacon, chopped
- 5 large leeks, sliced
- 2 large potatoes, cubed
- 1 1⁄4 liters vegetable stock (2 pints)
- 2 bay leaves
- 300 ml milk (1/2 pint)
- chopped fresh parsley
- 1 long thin baguette
- 4 tablespoons olive oil
- 1 tablespoon coarse grain mustard
- 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 minutes until everything is cooked.
- Fish out the bay leaves, then purée the soup in batches in a food processor or blender.
- Turn into 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.
- Making toasts: Heat oven to 200c.
- 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 minutes
- Serve with the soup for dipping.
- They can be baked earlier in the day and served cold or warmed.