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Fast Potato and Leek Vegetable Soup Recipe

Scottish Mum Blog
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Servings 8


  • 1 Small Turnip
  • 4 Medium Carrots
  • 8 Medium to Large Potatoes
  • 2 Large Leeks
  • 1 Medium Onion
  • 1 Vegetable Stock Pot
  • 3 l Boiled Water
  • Salt and Pepper to Taste
  • Parsley to Garnish


  • This type of soup is about as simple as it gets. Put a litre of the boiled water on to moderate heat with the vegetable stock added and simmer for 5 minutes.
  • While the stock is simmering, peel and chop the vegetables into smallish chunks. The smaller they are, the quicker the soup will be ready.
  • Pop the vegetables into your pot and fill up the water until there is a good covering of water around the vegetables. Add more water for a thinner soup and keep it less for a thicker version. You can always add more water later if you haven't added enough.
  • Sprinkle on salt and pepper to taste. Simmer for approximately 20 minutes, or until the vegetables are soft.
  • Blend for a smooth soup or if you have chopped your vegetables really small you might wish to have a more watery version with the vegetables in it. I prefer the blended version. Add more salt and pepper if needed and serve with home made bread.
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