Soup is something always welcome here in Scotland. Apart two weeks of sunny and warm weather eating gelato and drinking iced coffees, the rest of the year is Soup Welcome.

We sell lot of soup at the cafe, on its own and with our lunch deal with a panino. And among the years, after trying so many of them, with different vegetables and different combination of flavours, the ones that people like more are the simplest one. Courgette soup, Leek and potatoes, the always winning tomatoes, broccoli and lentils and carrots. That is why, among our soups we have decided to select leek and potatoes. This recipe is simple, easy and reflect the lack of ingredients we can have now in the house. A vegetable broth is always preferable when cooking, but we can assure that if salt is on point, water can guarantee an amazing result. When Quarantine will be over, we will be back on more sophisticated paths, or maybe not!


1 leek

3 potatoes

1/2 onion

extra virgin olive oil




Dice 1/2 onion, cut the potatoes in small pieces and slice the leek into rings and discard the root end.

Heat a tbsp of olive oil in a large saucepan.

Add the diced onions and cook until softened.

Add now the leeks and saute' them for few minutes then add the potatoes.

Put to boil one litre (more or less) of water and add it in the pan and stir it from time to time and cover with the lid.

Adjust it with salt at your pleasure.

Soup is ready when potatoes are soft.

You can eat it as it is with all the veggie chunks if you had cut your veggies small enough or use a blender for a creamy soup.


For a richer soup, you can add some double cream after you blended and reheated.

Also some croutons are welcome if you want to add some more comfort to your meal.