Scottish Leek and Potato Soup


  • 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


  • Spray all-time low of an outsized soup pan five times with the low calorie oil spray.
  • Heat the pan on a high heat, then once the oil spray begins to bubble flip the warmth to medium.
  • Sauté the leeks for roughly three – four minutes, however don't permit them to burn.
  • Add the potatoes and vegetable stock.
  • waken the boil and simmer for regarding half-hour till the potatoes square measure soft. Then shut down the warmth and permit to chill a bit.
  • employing a potato masher or blender/food processor, mash / mix the soup to a needed consistency.*
  • Add the mustard (optional) and season to style with salt and pepper.
  • Garnish with parsley and serve.


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