Traditional Scottish Potato & Leek Soup [With Toasted Oats]
Course: Dinner, Lunch, Starter
Cuisine: Scottish
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Servings: 4
Calories: 393kcal
Author: Jacq
This recipe for Traditional Scottish Potato and Leek Soup with optional Toasted Oats is super quick and easy to prepare yet packed with wholesome nutrition and deliciousness. Our recipe is based on the home-made potato and leek soup we used to enjoy growing up in Glasgow during the 80s and 90s. A bowl of this veggie packed soup is guaranteed to warm the family up on chilly days and fill hungry tummies! All whilst being amazingly budget-friendly.
Small, non-stick skillet or fry pan optional, for toasting oats
Ingredients
To sauté veggies:
1tablespoonolive oil[or use ½ cup of vegetable stock, use more stock if necessary, also use a few tablespoons of stock along with the olive oil if the pot becomes too much during sautéing]
Soup:
400gramsleeks[2 medium, weight is after trimmed, each leek chopped in two lengthwise and then thin sliced]
500gramspotatoes[about 2 medium-large, diced, skins left on if unblemished]
140gramsonion[1 medium, rough chopped]
130gramscarrot1[ large, rough diced]
60gramspearl barley[rinsed and drained if necessary]
Add a few tablespoons of stock if the vegetables become too dry, do this even if you started off with oil as extra oil will result in the soup becoming too oily at the end.
Stir through the pearl barley and pour in the hot vegetable stock. Using hot stock reduces the amount of time it takes the soup to come to the boil, but if preferred you can start off with cold stock.Season with salt and pepper.
60 grams pearl barley, 1.5 litres hot vegetable stock
Bring to a simmer or gentle boil and cook for 35 minutes.
Next, add the rolled oats and mix well, and Ssmmer for a further 5 minutes.
60 grams rolled oats
Pour in the milk and heat through for 1-2 minutes but be careful the soup does not fast boil as the milk may split if too high a heat is reached.
140 millilitres milk
Check the seasoning, adding salt and pepper to taste, and sprinkle toasted oats over each serving if liked. See below for how to toast the oats.
Toasting rolled oats:
Heat a non-stick pan over a medium-high heat until its very hot. Add the rolled oats along with a little salt and pepper, and shake and stir the mix until the oats take on golden hues. Once the pan is very hot and you may hear the sound of the oats trying to sort off pop or crackle, remove the pan from the heat and continue to shake and stir until nicely coloured.
4 tablespoons rolled oats
Tip the toastie oats onto a plate and set aside until the soup is ready. Once completely cool the toasted oats can be stored within an airtight container for a few weeks.
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored for up to 3 days, within a covered container in the fridge.
Or frozen for 2-3months.
To reheat place the soup into a pot and gently bring to a simmer. Reheat for a few minutes being careful not to fast boil as then the milk may split. Although if it does just mix well.
For gluten-free soup use a gluten-free stock, replace the barley with rice, and use a gluten-free certified porridge or rolled oats, or omit the oats.