Tattie Soup

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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.

Tattie Soup

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.

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Check the seasoning and serve with fresh bread or oatcakes.

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5 thoughts on “Tattie Soup

  1. Thank you! My husbands aunt makes this and brings us it down for the freezer from Scotland when she visits but wouldn’t give me the recipe so I could get the ratio right. This however is perfect! Added a couple of oatcakes on the side and it tasted like my childhood in the Highlands!

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