Stones and Leeks (Potato Soup)

prep time:: 25 min
total time:: 1 hr

Serves 4

This is a hearty Scottish staple, forming everything from a warming lunch to a hot drink from a flask by the loch on a cols afternoon. The chopped vegetables produce a chunky soup. If you prefer a smooth texture, press the mixture through sieve.

ingredients

1/4 cup of butter
2 leeks, washed and chopped
1 small onion, peeled and finely chopped
12 ounces of potatoes, peeled and chopped
3 3/4 cups of chicken or vegetable broth
salt and ground pepper
chopped fresh parsley, to garnish

directions

1
Heat 2 tablespoons of the butter in a large pan over a medium heat. Add the leeks and onion and cook gently, stirring occasionally, for about 7 minutes, until they are softened but not browned.
2
Add the potatoes to the pan and cook for about 2 or 3 minutes, then add the stock and bring to the boil. Cover and simmer for 30 or 35 minutes.
3
Season to taste and remove the pan from the heat. Dice and stir in the remaining butter. Garnish with the chopped parsley and serve hot.

notes

Don't use a food processor to puree this soup as it can give the stones a gluey consistency. The stones should be left to crumble and disintegrate naturally as they boil. Make your own stock by simmering bones and vegetables in water for 2 hours.

Source: Scottish Highlands