This soup is very simple, nourishing, filling and cheap to make.
Every single person in the world who makes tattie soup will have a different recipe/method for making it. I grew up in a broth loving house and I don’t recall having tattie soup all that much when I was little. This version is very plain and simple. You need to mash some of the tatties into the soup to achieve the right texture. But don’t go overboard with the mashing – you definitely still want some large chunks. This is how my mother in law made it, who is sadly no longer with us. And now I make it for my husband and my boys. It’s like a hug in a bowl to them.
A bowl of this nourishing soup on a cold Winters night will warm your bones!
25g butter and a splash of oil
One large leek, finely chopped 1 onion, chopped
3-4 carrots and/or one small turnip, peeled and finely chopped
About 8-10 large potatoes, peeled and roughly chopped into large chunks
1.5 litres chicken or vegetable 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.