How To Make Mum’s Leek & Potato Soup with Mustard Toasts
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 2 leeks, sliced
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- 4 slices of bread
- 2 tablespoons Dijon mustard
- 1 cup grated cheddar cheese
Instructions
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In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic. Cook until softened.
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Add the potatoes, vegetable broth, and milk to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
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Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper.
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Preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet and spread Dijon mustard on each slice. Top with grated cheddar cheese.
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Bake the toasts in the oven for 5-8 minutes or until the cheese is melted and bubbly.
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Serve the hot soup with the mustard toasts on the side.
Nutrition
- Calories : 270kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 800mg
- Total Carbohydrates : 40g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 10g
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