Heat the oil in a pan and sauté the leek, potato and swede for a few minutes, to soften. Season with salt and freshly ground black pepper.
Pour in the chicken stock and bring to the boil. Reduce the heat, add the haggis and simmer for 10-12 minutes.
Remove from the heat and spoon into a soup bowl to serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).