Name: Potato, bacon and leek soup with blue cheese toasts
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 baguette, cut into 10 even pieces, ends discarded; 100 gram blue cheese, crumbled; 4 green onions, thinly sliced; 2 rindless bacon rashers; 2 clove garlic, crushed; 2 500g cans potato and leek soup; 1/2 cup milk; 1/4 cup water

Potato, bacon and leek soup with blue cheese toasts

We might be cheating slightly here, but you can get very good quality canned soups these days and with the addition of bacon and crispy blue cheese toasts you have a dish that could pass for homemade.

potato, bacon and leek with blue cheese toasts

Serves 4

Cook

15M

Ingredients

1 baguette, cut into 10 even pieces, ends discarded

100 gram blue cheese, crumbled

4 green onions, thinly sliced

2 rindless bacon rashers

2 clove garlic, crushed

2 500g cans potato and leek soup

1/2 cup milk

1/4 cup water

Method

1.Preheat grill. Toast baguette slices on one side then turn. Top untoasted side with a mixture of blue cheese and half green onions; grill until cheese melts.

2.Chop two rindlesss bacon rashers. In a medium saucepan, brown bacon before adding remaining green onions and garlic; cook, stirring, until just soft. Add potato and leek soup, milk and water; stir until hot.

3.Serve soup with toasts.

Women's Weekly Food