This is a hearty Scottish staple, suitable for everything from a warming lunch to a hot drink from a flask on a cold afternoon. The chopped vegetables produce a chunky soup. If you prefer a smooth texture, press the mixture through a strainer. The recipe makes enough for four, and it’s terrific served hot with fresh crusty bread. Bon appetit!
Ingredients:
- ¼ cup butter
- 2 leeks, washed thoroughly and chopped
- 4 medium/large Yukon gold potatoes
- 1 small onion, peeled and finely chopped
- 3 ¾ cups chicken or vegetable stock
- salt and ground black pepper
- Heat 2 tablespoons of the butter in a large pan over medium heat. Add the leeks and onion. Cook gently for about 7 minutes until they are softened.
- Add the potatoes to the pan and cook for about 2-3 minutes. Then add the stock and bring to a boil.
- Cover and simmer for 30-35 minutes, until the potatoes are tender.
- Season to taste and remove the pan from heat. Chop and stir in the remaining butter.
Cook’s tip: This soup tastes better if you make your own chicken or vegetable stock.