Potato, Bacon And Leek Soup With Blue Cheese Toasts - cooking recipe

Ingredients

1 None baguette, cut into 10 pieces, ends discarded
3.5 oz blue cheese, crumbled
4 None spring onions, thinly sliced
2 slices bacon, diced
2 cloves garlic, minced
2 (18 oz) cans potato and leek soup
1/2 cup milk
60 ml water

Preparation

Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.