Leek and potato soup with scallops

Silky smooth leek and potato soup becomes something special when finished with plump scallops and caramelised leek.

  • 1 hr cooking
  • Serves 4
  • Print


Leek and potato soup with scallops
  • 40 gram butter
  • 4 shallots, chopped finely
  • 2 clove garlic, crushed
  • 3 cup (750ml) water
  • 3 cup (750ml) fish stock
  • 1/4 cup (60ml) dry white wine
  • 2 potatoes, chopped coarsely
  • 1 tablespoon plain flour
  • 1/2 cup (125ml) cream
  • 350 gram scallops, without roe
  • 1 tablespoon finely chopped fresh chives
  • 20 gram butter
  • 1 leek, sliced thinly, extra
  • 1 tablespoon white sugar
  • 1/4 cup (60ml) dry white wine, extra


Leek and potato soup with scallops
  • 1
    Melt half the butter in large saucepan; cook shallot and garlic, stirring, until softened. Add the water, stock, wine and potato; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until potato is just tender. Remove from heat, cool 15 minutes.
  • 2
    Meanwhile, make caramelised leek. Melt butter in medium saucepan; cook leek, stirring, about 5 minutes or until softened. Add sugar and wine; cook, stirring, about 15 minutes or until leek is caramelised.
  • 3
    Using back of teaspoon, work remaining butter into flour in small bowl.
  • 4
    Blend or process soup, in batches, until smooth. Return soup to same cleaned pan; add flour mixture. Return to a boil, stirring, then remove from heat. Stir in cream and scallops; stand, covered, 3 minutes.
  • 5
    Serve bowls of soup sprinkled with leek then chives.


We suggest you make your own stock for this recipe.

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