A simple healthier Scottish leek and potato soup. Still as deliciously creamy and smooth tasting as the original but as it’s not made with butter or cream, it’s so much more healthier!
This Scottish leek and potato soup version has an extra twist to it, which is completely optional. I like to add a little bit of mustard powder in at the very end, just to add a really nice warming extra heat, which on a cold winter’s day is very welcome!
Completely suitable for lactose intolerant and vegetarian readers alike. I like this recipe so much, I just wouldn’t go back to adding butter or cream, not now when you can clearly taste the delicious vegetables.
I’d recommend this soup as a lunch option with a couple of slices of wholemeal bread to mop up any leftovers from your bowl.
- Low calorie oil spray
- 440 g leeks sliced
- 440 g potatoes diced
- 1 litre vegetable stock
- Salt and freshly ground pepper
- 2 tsp mustard powder optional
- Chopped fresh parsley for garnish
- Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray.
- Heat the saucepan on a high heat, then when the oil spray begins to bubble turn the heat to medium.
- Sauté the leeks for approximately 3 – 4 minutes, but do not allow them to burn.
- Add the potatoes and vegetable stock.
- Bring to the boil and simmer for about 30 minutes until the potatoes are soft. Then turn off the heat and allow to cool a little.
- Using a potato masher or blender/food processor, mash / blend the soup to a required consistency.*
- Add the mustard (optional) and season to taste with salt and pepper.
- Garnish with parsley and serve.
*If you prefer the soup to be “chunky” then miss out the masher / blender stage.
If you enjoyed this Scottish leek and potato soup, then be sure to check out the equally delicious leek, sweet potato and rosemary soup too!
We had an absolutely brilliant time with our friends Catherine and Liam on Saturday night when I did our “curry fest”. The 4 different curries I did, which you can find in the curry recipe section, were the beef curry casserole, lamb Rogan josh, lighter chicken korma and chicken vindaloo. I’d spent the previous few weekends making batches of these curries, otherwise it would have taken me all day! I made the chicken vindaloo one fresh on Saturday though, just to give the house those wonderful authentic Indian smells you associate with such cooking!
I’d made vegetable pakoras for starter, and I do recommend Shashi’s Date and Tamarind sauce which I’d made to see if it would accompany the pakora’s along with my own selection of dips and it certainly did. Thank you Shashi! 😀
At this point I would have loved to have brought you a photograph. Yes, I did take photographs, however Neil had had a couple of glasses of wine by this point and on checking the photographs ready for editing on Sunday, discovered he’d left the manual focus switch on, which of course meant that the photographs were completely blurred!! Ooops…… 😳
Oh, and yes, we had pudding, this chocolate chip and vanilla bread and butter pudding, complementing the evening just nicely! 🙂
Anyway, I hope you enjoy this Scottish leek and potato soup recipe. 😉
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