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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!

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!

Course Lunch
Cuisine Scottish, vegan
Keyword healthy leek and potato soup, scottish leek and potato soup, vegan leek and potato soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 156 kcal
Author Neil

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 optional
  • Chopped fresh parsley for garnish
Metric - US Customary

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.