I was brought up on this stuff. Whenever I’m ill or if it’s cold outside, this is what I crave. This soup is very simple, nourishing, filling and very cheap to make. I often make double because it keeps very well in the fridge for a few days.
If you can get your hands on home grown tatties, your soup will taste all the better for it. But either way, it’s so good.
25g butter and a splash of oil
Two onions or one leek, finely chopped
3-4 carrots and/or one small turnip, peeled and finely chopped
About 8 large potatoes, peeled and roughly chopped into large chunks
1.5 litres chicken stock
Salt and pepper
Melt the butter and oil in a large pan. Tip in the vegetables, give them a stir and season with salt and pepper. Cook over a low heat for 10-15 minutes or until the veg starts to soften a little. Pour in the chicken stock, cover and simmer gently for one hour or until the vegetables are soft and the tatties are starting to break up. Using a masher, mash everything up, but not to much – you still want some large tattie lumps. If the soup is too thick for your liking just add some water to thin it down.
Check the seasoning and serve with fresh bread or oatcakes.