Galloway Cheddar and Leek Soup
A velvety Scottish soup made with tender leeks, creamy tatties, and rich Galloway cheddar. Perfectly warming, savoury, and comforting on a chilly day.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •Large heavy-based saucepan
- •Stick blender
- •Chopping board
- •Cheese grater
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 27 g
- carbs
- 24 g
- fibre
- 4 g
- protein
- 14 g
- calories
- 395 kcal
Instructions
- 1
Melt the butter in a large heavy-based saucepan over a medium hob.
- 2
Add the sliced leeks and chopped onion to the pan.
- 3
Cook gently for ten minutes until soft and sweet without letting them brown.
- 4
Add the minced garlic and cubed tatties (potatoes), stirring for one minute.
- 5
Pour in the hot vegetable stock, salt, and white pepper.
- 6
Bring the soup to a boil, then turn the heat down to low.
- 7
Cover and simmer for twenty minutes until the potatoes are completely tender.
- 8
Purée the soup with a stick blender until entirely smooth and velvety.
- 9
Stir in the double cream and pinch of nutmeg over low heat.
- 10
Remove from the heat and gradually fold in the grated Galloway cheddar until melted.
- 11
Ladle into warm bowls and garnish with snipped chives and extra grated cheese.
Chef's tips
Always remove the soup from direct boiling heat before stirring in the grated cheddar to prevent the cheese proteins from separating and turning stringy. Grating the cheese finely ensures it melts effortlessly into the hot soup base.
Ingredient substitutions
- mature Galloway cheddar → any mature or extra-mature Scottish cheddar or Dunlop cheese
- double cream → single cream or whole milk for a lighter texture
- Maris Piper potatoes → King Edward or russet potatoes
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over low heat, stirring continuously, without letting the soup come to a rolling boil.
Common mistakes to avoid
- •Boiling the soup after adding the cheese, which causes curdling and an oily surface.
- •Browning the leeks too quickly during the initial sauté, leading to a bitter undertone.
- •Leaving leeks unwashed, which introduces gritty soil into the smooth soup.
Serving suggestions
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