Name: Scottish Leek and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Scottish
Ingredients: Low calorie oil spray; 440 g leeks, sliced; 440 g potatoes, peeled and diced; 1 L vegetable stock; Salt, to taste; Freshly ground pepper, to taste; 2 tsp mustard (optional); Chopped fresh parsley, for garnish

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Short, Catchy Intro

So you want something cozy, quick, and oddly comforting without pretending to be fancy. Same. This Scottish leek and potato soup is like a warm hug from a grandparent who knows exactly how to feed you when you forgot to adult today. It uses very few ingredients, finishes fast, and tastes like effort even when you barely showed up.

Yes, it is simple. Yes, it is forgiving. Yes, you will lick the spoon. No judgement here.

Why This Recipe is Awesome

First, it costs next to nothing and rewards you like you slaved for hours. The flavor lives in the humble combo of leek and potato. Cook them right and you get creamy, mellow soup that practically sings Celtic lullabies.

It works for weird diet days because you control the oil and salt. It reheats beautifully so you can eat it again tomorrow and act like you planned that. Want a twist or to bulk it up later Use this recipe as a base. Also FYI if you love potato soup in a slow cooker you might like this other take on creamy potato soup that I dug up here Crock Pot Crack Potato Soup.

Seriously, it is idiot proof. I did not mess it up and I have evidence.

Ingredients You’ll Need

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

Keep it simple. No need to overcomplicate things with ten spices or a kitchen gadget that you use once a year.

Step-by-Step Instructions

Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray. Keep the spray handy so you do not fumble mid-sizzle.
Heat the saucepan on a high heat then when the oil spray begins to bubble turn the heat to medium. Watch that spray so it does not smoke.
Sauté the leeks for approximately 3 to 4 minutes but do not allow them to burn. Stir often and be gentle with the color. You want soft and slightly sweet leeks not charcoal.
Add the potatoes and vegetable stock. Give everything a little stir so the potatoes say hi to the leeks.
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. Let it rest so blending does not become a lava situation.
Using a potato masher or blender slash food processor mash slash blend the soup to a required consistency. Do it in batches if using a blender and keep the lid on tight.
Add the mustard optional and season to taste with salt and pepper. Taste first then add more if you want a bolder voice.
Garnish with parsley and serve. Fresh parsley keeps things bright and makes the soup Instagram friendly if you care.

Common Mistakes to Avoid

Overcooking the leeks until they go brown and bitter. Leeks want to be tender and sweet not crunchy charcoal.
Dumping the salt in at the start and never tasting again. Add a little, taste, then adjust. You do not want to come back to a salt mine.
Blending while the soup is lava hot without venting. Hot liquids expand and will betray you. Let it cool a bit or slow-release the lid.
Skipping the parsley garnish because that little green thing does more than look cute. It refreshes the whole bowl.
Thinking this is boring so you need twenty extras. Keep it simple first then tinker. The recipe already knows its job.

Alternatives & Substitutions

Want variations Add some cream or milk for extra richness. Use chicken stock if you do not need strict vegetarian vibes. Swap mustard for a splash of white wine vinegar if you want a tang that does not shout mustard. If you like texture leave some potatoes unblended so you get chunks along with silky soup.

If you do not have leeks use a large onion instead and maybe a bit of garlic for backup. Want to bulk it up Add cooked bacon pieces or roasted chickpeas. IMO adding crispy breadcrumbs on top gives a satisfying crunch. For a dairy free vegan day skip cream and use olive oil if you prefer that finish.

My hot take Keep the base exact and then experiment with toppings. That way you still get the core classic flavor while pretending you invented the wheel.

FAQ

Q Will this freeze well
A Yes it freezes great. Portion into airtight containers and thaw in the fridge overnight before reheating gently on the stove. Do not blast it in a microwave without stirring once or twice.

Q Can I add cream or milk
A Absolutely. Add cream at the end to avoid curdling. A splash of milk works too if you prefer lighter texture.

Q Can I use potatoes with skins on
A Sure. If you leave the skins on choose a waxy potato and wash them well. Skins add fiber and rustic charm.

Q Is mustard really necessary
A Nope optional for a flavor kick. Add it if you want a little tang and depth. It plays well with potatoes and leeks.

Q Can I make this without a blender
A Yes mash with a potato masher for a chunkier soup. It will still be delicious and less work than washing a blender.

Q How do I make it more filling
A Add protein like cooked beans or shredded chicken or toss croutons on top. A drizzle of olive oil and toasted seeds add a calorie boost and texture.

Q Any tips for picky eaters
A Keep the texture familiar like chunky instead of fully smooth and add toppings they like. Cheese, croutons, or crispy bacon usually win hearts.

Final Thoughts

You just made classic comfort food with minimal fuss and maximum impact. This soup feels like a tiny culinary victory and you earned it without breaking a sweat. Serve it with buttered toast or a simple salad and you have a proper meal that does not require a cape.

If you want to be smug about leftovers reheating works like a charm. Share with friends or hoard it all to yourself and do not tell anyone. Your secret.

Now go impress someone or yourself with your new soup skills. You deserve a high five.

Conclusion

If you want to peek at another version for comparison or for extra inspiration check this recipe guide here Scottish Leek and Potato Soup – Neils Healthy Meals. It gives another legit take and might spark ideas for toppings and seasoning.

Enjoy your soup and try not to burn the leeks.