Leek and potato soup with cheesy mustard croutons
- 20g butter
- 4 leeks, washed and roughly chopped
- 2tsp dried tarragon
- 2 potatoes, peeled and chopped
- 2 reduced-salt vegetable stock cubes
- 50g watercress
- 4 slices baguette
- ½tsp Dijon mustard
- 100g Asda Camembert
Melt butter in a large pan over a medium heat. Add leeks and dried tarragon. Cover and cook for 10 mins until softened.
Add potatoes, reduced-salt vegetable stock cubes and 900ml boiling water. Bring to the boil, cover with the lid, then simmer for 45 mins until the potato is cooked.
Add watercress to the soup, simmer for 3 mins, then blend until smooth.
Meanwhile, preheat the grill to high. Toast slices baguette until crisp and golden. Spread each slice with Dijon mustard. Slice Camembert into 4 and put a piece on top of each baguette slice. Grill until the cheese is bubbling.
Divide the soup between 4 bowls and top each one with a cheesy crouton. Sprinkle with freshly ground black pepper to serve.