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! 

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! Completely suitable for lactose intolerant and vegetarians too!

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.

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! Completely suitable for lactose intolerant and vegetarians too!

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.

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!

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! Completely suitable for lactose intolerant and vegetarians too!

Curry Fest

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! 🙂

5 from 1 vote
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! Completely suitable for lactose intolerant and vegetarians too!
Print
Scottish Leek and Potato Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Deliciously creamy and smooth tasting without the added calories of butter or cream.
Course: Lunch
Servings: 4
Calories: 156 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • Low calorie oil spray
  • 440 g leeks sliced
  • 440 g potatoes diced
  • 1 L vegetable stock
  • Salt and freshly ground pepper
  • 2 tsp mustard powder optional
  • Chopped fresh parsley for garnish
Instructions
  1. Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray.
  2. Heat the saucepan on a high heat, then when the oil spray begins to bubble turn the heat to medium.
  3. Sauté the leeks for approximately 3 – 4 minutes, but do not allow them to burn.
  4. Add the potatoes and vegetable stock.
  5. 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.
  6. Using a potato masher or blender/food processor, mash / blend the soup to a required consistency.*
  7. Add the mustard (optional) and season to taste with salt and pepper.
  8. Garnish with parsley and serve.
Recipe Notes

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

Nutrition Facts
Scottish Leek and Potato Soup
Amount Per Serving
Calories 156 Calories from Fat 5
% Daily Value*
Total Fat 0.6g 1%
Saturated Fat 0.1g 1%
Sodium 97mg 4%
Total Carbohydrates 35.3g 12%
Dietary Fiber 4.6g 18%
Sugars 5.3g
Protein 4.1g 8%
Vitamin A 38%
Vitamin C 61%
Calcium 9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

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! Completely suitable for lactose intolerant and vegetarians too!

Anyway, I hope you enjoy this Scottish leek and potato soup recipe. 😉

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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! Completely suitable for lactose intolerant and vegetarians too!

Comments

  1. Thanks so much for this recipe! As a lactose intolerant who adores potato and leek soup – I’ve always avoided the real deal – opting for ones made with coconut milk instead- but I so love the sound of this clean er soup – I bet the leeks and potatoes really stand out in this!
    And I am so glad y’all enjoyed my date and tamarind concoction – thank you for the link luv, Neil! That Chocolate Chip and Vanilla Bread and Butter Pudding was an awesome end to what sounds like a wonderful night!

    • neil@neilshealthymeals.com says:

      You’re welcome Shashi!

      And we all loved your date and tamarind recipe, and you are right, I still have some left in the fridge, it gets even better every day. 😀 (Not that there will be much of it left soon). 😉

  2. Leeks are just the BEST! 🙂

    • neil@neilshealthymeals.com says:

      Definitely agree with you there Gigi! 🙂

      Cheap, versatile, tasty, nutritious and in season here in Scotland. So many meals to make from them! 😀

  3. From Scotland, living in US. I just made, sooooo gooood! Thank you so much. I had left over leak , potatoe and parsley (as supermarket sells a huge bunch, not just two leeks)from Veggie lentil so I went online and was delighted to see you recipe; as was my daughter…✌????️????

    • neil@neilshealthymeals.com says:

      Hi Angela, thanks for your comment.

      I’m so glad that you made and enjoyed my soup. 🙂 I hope it reminded you of Scotland? (Although not the weather 😉 )

  4. Can I ask how many potatoes and leek 440 grams equals out to? Thanks

    • neil@neilshealthymeals.com says:

      Hi Mika, approximately 3 medium sized white potatoes and approximately 2 medium sized leaks.

      But that depends on the sizes of your potatoes and leaks so that’s why it’s best to weigh them out!

      Thanks! 🙂

Speak Your Mind

*

CommentLuv badge