Description
A comforting and simple Scottish leek and potato soup that feels like a warm hug. Perfect for quick meals and uses minimal ingredients.
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
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 approx. 3 to 4 minutes until soft and slightly sweet.
- Add the potatoes and vegetable stock, stir gently to combine.
- Bring to a boil and simmer for about 30 minutes until the potatoes are soft.
- Turn off the heat and let it cool slightly.
- Blend the soup to a desired consistency using a potato masher or blender, blending in batches if necessary.
- Add the mustard (if using) and season with salt and pepper to taste.
- Garnish with parsley and serve.
Notes
This soup reheats well and can be customized with added ingredients like cream or different garnishes.