Leek and Potato Soup With Mustard Toasts

• 50 g butter (2 oz)
• 8 slices bacon, chopped
• 5 large leeks, sliced
• 2 large potatoes, cubed
• 1 14 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

1. Melt the butter in a large pan.
2. Add the bacon and fry it until it is just starting to colour.
3. Add the leeks and potatoes, then stir well until they are glistening.
4. Add the stock and bay leaves, season and bring to the boil.
5. Partly cover and simmer for 15 minutes until everything is cooked.
6. Fish out the bay leaves, then puree the soup in batches in a food processor or blender.
7. Turn into the pan and stir in the milk.
8. Reheat gently and season to taste.
9. Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes).
10. Sprinkle with parsley to serve.
11. Making toasts: Heat oven to 200c.
12. Cut the baguette into thin diagonal slices.
13. Mix the oil and mustard together, then brush over both sides of the bread.
14. Spread them on a large baking sheet and bake for 10 minutes
15. Serve with the soup for dipping.
16. They can be baked earlier in the day and served cold or warmed.

butter, bacon, leeks, potatoes, vegetable stock, bay leaves, milk, fresh parsley, olive oil, coarse grain mustard

Taken from www.food.com/recipe/leek-and-potato-soup-with-mustard-toasts-192264 (may not work)