Simple Scottish Tattie Soup Recipe
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1kg (2lb) potatoes
- • 1 medium onion
- • 1 large leek
- • 2 medium carrots
- • 25g (2tbsp) butter/oil
- • 1.5 litres vegetable or chicken stock
- • Salt and white pepper
- • 1 celery stick (optional)
Preparation Steps
Peel and chop potatoes into large cubes
Finely chop onion and celery if using
Discard the green part of the leek (or save for making stock another time) and finely dice the white part
Dice the carrots into small pieces about 1cm each
Add the butter/oil to a large pot and allow to melt
Add in the onion, leek, and celery if using and cook for 5 minutes, allowing them to “sweat” but not brown.
Put the carrots and potato in the pot and cover with the stock
Add a dash of salt and white pepper
Bring to the boil, skimming off any sort of foam/scum with a wooden spoon to get rid of as it does so. This is just the protein releasing from the vegetables but it’s nicer if you remove it rather than stir in later.
Turn down to a simmer for 1 hour
Use a masher or wooden spoon to break up some of the potatoes, but leave some large chunks as well
Season more to taste and serve!