Scottish Tattie Soup
Scottish Tattie Soup is thick and hearty; packed with soft potato, sweet leek and onion. Really simple and exactly how it should be! No fancy ingredients, no complicated steps, just simple food that feels like home.
Ingredients
- 60 g salted butter
- 1 tablespoon olive oil
- 1 onion
- 1 leek
- 2 carrot
- 1 kg potatoes floury type - see Notes
- 3 chicken stock cubes
- 1.5 litres water
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon white pepper
Instructions
- Melt 60 g salted butter in a pot with 1 tablespoon olive oil
- Prepare vegetables: peel and chop 2 carrot, 1 onion and 1 kg potatoes and finely slice 1 leek
- Soften onion and leeks in pot with melted butter for 10 minutes (with the pot lid on - as they soften quicker)
- Then add potato, carrots, 1 bay leaf and 3 chicken stock cubes dissolved in 1.5 litres water
- Bring to the boil, then reduce down to a simmer and cook for approx. 1 hour (lid off)
- Remove the bay leaf from the soup
- Using a wooden spoon, mash up some potatoes on the side of the pan to add some thickness to the broth
- Add ½ teaspoon salt and ½ teaspoon white pepper
- If refrigerating, the vegetables will soak up more of the liquid so you may need to add more water or chicken stock when reheating
Notes
Top Potato Varieties for Scottish Tattie Soup:
- Maris Piper: The premier choice, offering consistent, high-quality, fluffy results
- King Edward: Known for their light, floury texture and fantastic crispness, especially when fried
- Russet Burbank: Widely used in the US for the classic, fluffy-inside chip
- Desiree: A waxy, but still suitable, option that provides a slightly firmer, rich-flavored chip
Nutrition
Calories: 371kcalCarbohydrates: 52gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 33mgSodium: 1139mgPotassium: 1195mgFiber: 7gSugar: 5gVitamin A: 3301IUVitamin C: 55mgCalcium: 65mgIron: 3mg
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