Yorkshire Recipes


Leek and Oatmeal Soup

Here’s a comforting, hearty soup that combines two of Yorkshire’s stalwart ingredients: oatmeal and leeks.

Serves two with nice big bowlfuls, so adjust the measure of ingredients for more people


  • large knob of butter
  • 3 medium leeks, washed and thinly sliced
  • Selection of vegetables for stock – 1 onion, 2 sticks celery, 2 carrots
  • 3 oz (85g) stoneground medium oatmeal
  • 1¼   litres of water
  • Freshly ground black pepper, ground white pepper and salt
  • 2 tablespoons of double or clotted cream
  • Chives or cheese to garnish


  1. Melt the butter and add the leeks. Cover with a lid, stirring occasionally, over a medium heat for 15-10 minutes until leeks are soft
  2. Meanwhile, peel and quarter the stock vegetables and cook in the hot water, together with any leek trimmings, for around 20 minutes. This should make a light vegetable stock. Discard the stock vegetables when cooked.
  3. Add the stock to the leeks and bring to the boil. Stir in the oatmeal and reduce the heat to simmer.
  4. Season with pepper and salt and stir or whisk the soup until smooth and thickened. Cook for approx. 30 minutes.
  5. Toward the end of the cooking period, add the cream and continue on a simmer heat for a few more minutes
  6. Garnish with chopped chives or grated cheese and serve with chunks of decent bread.

Source: Dalesman, November 2014, ‘Mrs Simkin’s Country Kitchen’, p.28.

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