Scottish Leek and Potato Soup

Scottish Leek and Potato Soup is a traditional Scottish recipe for a classic vegetable soup of leeks and potatoes fried in butter and finished in a blend of white stock and milk thickened with cornflour. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Leek and Potato Soup.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4—6

Rating:

Tags : Vegetable Recipes Milk Recipes Scottish Recipes

Ingredients:

4 good-sized leeks, cleaned, halved lengthways and sliced into 1cm thick pieces
500g potatoes, peeled and diced
30g butter
1.75l white stock (veal or chicken)
150ml milk
30g cornflour
salt and freshly-ground black pepper, to taste
a little grated cheese, to garnish

Method:

Melt the butter in a pan, add the leeks and fry for about 8 minutes, or until tender. Add the stock and potatoes, bring to a boil then reduce to a simmer and cook for 60 minutes.

Whisk together the cornflour and milk until smooth work this mixture into the soup and bring to a boil. Take off the heat and adjust the seasonings to taste. Ladle into warmed soup bowls, garnish with a little grated cheese and serve.