Scottish Leek and Potato Soup

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! 

Folks this is Scottish cookery at its very best.

Here, I’ve given a traditional Scottish soup recipe a healthy makeover. This is a healthy leek and potato soup.

More likely known to Scottish readers as “tattie and leek soup” or “leek and tattie soup” this version of Scottish leek and potato soup has an extra twist to it. Which is completely optional.

I like to add a little bit of mustard in at the very end. Just to add a really nice warming extra heat. Which on a cold winter’s day is very welcome!

Secondly this soup is completely suitable for lactose intolerant and vegan readers alike. It’s made with no butter or cream and its gluten free. So that also makes it a low fat leek and potato soup too!

Watch the 1 minute recipe video to see how I make this simple Scottish soup much healthier than the traditional recipe.

I just couldn’t go back to adding butter or cream to the recipe. 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.

This is a low calorie, low fat leek and potato soup. So having bread with a soup that only has 156 calories per serving isn’t going to add to your waistline.

The bread helps to mop up any leftovers from your bowl. Leaving nothing to waste.

And if you enjoyed this leek potato soup be sure to try my leek sweet potato and rosemary soup!

For this Scottish Leek and Potato Soup you may need…

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Equipment

• Saucepans
• Kitchen scale
• Kitchen knives
• Measuring jug
• Chopping board
• Wooden spoon
• Peeler
• Potato masher
• Soup ladle

This is the set of pans I recommend for cooking with.

The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.

The pans are suitable for all hobs including induction.

They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.

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Other Popular Scottish Soup Recipes You Might Also Like

• Easy Scottish lentil soup is the authentic healthy red lentil soup from Scotland. This simple soup is filling, comforting and perfect for cold weather days!
• Scottish vegetable soup is packed full of healthy seasonal veggies that combine together to produce a fantastic unique flavour. This delicious bowl of goodness will hug you from your head to your toes!
• Scottish pearl barley vegetable soup is delicious and filling. This thick, comforting and easy soup recipe is packed full of flavour and hearty goodness!

Vegan, gluten free and suitable for those who are lactose intolerant this is THE perfect healthy leek and potato soup. Enjoy it all year round!Click to Tweet

And watch the short video I made to show you how to make this delicious Scottish leek and potato soup. It shows you how easy it really is!

Scottish Leek and Potato Soup Recipe

This delicious and filling Scottish leek and potato soup is great at any time of the year. A healthy and filling lunch.

And best of all, guilt free as it’s not made from any cream or butter! This is a recipe you’ll definitely want to add to your list of Scottish recipes.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

Print Recipe

5 from 1 vote

Scottish Leek and Potato Soup

This vegan, gluten free and healthy Scottish leek and potato soup is deliciously creamy and smooth tasting without the added calories of butter or cream!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Lunch

Cuisine: Scottish, vegan

Keyword: healthy leek and potato soup, scottish leek and potato soup, vegan leek and potato soup

Servings: 4

Calories: 156kcal

Author: Neil

Equipment

• Saucepans
• Kitchen scale
• Kitchen knives
• Measuring jug
• Chopping board
• Wooden spoon
• Peeler
• Potato masher
• Soup ladle

Ingredients

• Low calorie oil spray
• 440 g leeks sliced
• 440 g potatoes peeled and diced
• 1 L vegetable stock
• Salt and freshly ground pepper
• 2 tsp mustard optional
• Chopped fresh parsley for garnish

Metric - US Customary

Instructions

• 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.

Video

Notes

*If you prefer the soup to be “chunky” then miss out the masher / blender stage.

Nutrition

Calories: 156kcal | Carbohydrates: 35.3g | Protein: 4.1g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 97mg | Fiber: 4.6g | Sugar: 5.3g | Vitamin A: 1900IU | Vitamin C: 50.3mg | Calcium: 90mg | Iron: 3.2mg