Burns Night - Haggis Soup


  • 1 tablespoon oil
  • ½ leek, diced
  • ½ potato, peeled and diced
  • ¼ swede, peeled and diced
  • ¾ pint chicken stock 
  • salt & pepper
  • 100g Haggis


  1. Heat the oil in a pan and sauté the leek, potato and swede for a few minutes, to soften. Season with salt and pepper.

  2. Pour in the chicken stock and bring to the boil. Reduce the heat, add the haggis and simmer for 10-12 minutes.

  3. Remove from the heat and spoon into a soup bowl to serve.

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