This tattie soup is very simple, nourishing, filling and cheap as chips to make.
Every single person in the world who makes tattie soup will have a different recipe/method for making it. I actually grew up in a broth loving house and I don’t recall having tattie soup all that much when I was little.
We definitely had that famous Scottish classic mince and tatties at least once a week! It was a staple in our house.
What food do you remember from your childhood? This tattie soup is very simple, but nonetheless delicious and very comforting to eat. 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 lovely mother in law made it. And now I make it for my husband and my boys. It’s like a hug in a bowl to them.
Whenever the weather starts to turn cold, I make a big pan of this tattie soup. It keeps us going for a few days.
You know when you come home from work or from a walk in the Wintertime and you feel cold and weary? A hot, steaming bowl of soup is guaranteed make you feel better and warm you from the inside out.
If you’re looking for something to serve alongside this soup, my easy soft white sandwich loaf would be perfect. Or if you get your hands on them, Scottish white rolls or crumbly oatcakes would be even more appropriate!
Key ingredients to making tattie soup:
Making tattie soup requires the simplest of ingredients. All you need is: Potatoes – the floury kind. Waxy, new potatoes will not work in this recipe.
Chicken or Vegetable stock – I know home made is best, but I just don’t have the time to make my own stock. I like those stock pots you can buy in all the supermarkets. If you don’t have/can’t get stock pots, a stock cube will also be fine!
That’s all there is to it. Not only is it incredibly simple, it’s also very budget friendly too!
A bowl of this nourishing, healthy soup on a cold Winters night will warm you from the inside out.
If you make this recipe, let me know what you think by leaving a comment below and leaving a rating. I love feedback – it really helps me to connect with you, the reader so I can bring you the recipes you want! That’s exactly why I’m here – I just love to develop and share recipes so any feedback on how I can improve things for you is much appreciated.
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- 25 g Butter
- 1 tbsp Oil
- 1 Large Leek, finely chopped
- 1 medium onion, finely chopped
- 3-4 Carrots, diced into small pieces
- 8-10 Large potatoes, peeled and roughly cut into chunks
- 1.5 Litres Hot Chicken or Vegetable Stock
- Salt and Pepper
- 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 or vegetable stock, cover and simmer gently for 1/1 1/2 hours or until the vegetables are soft and the potatoes are starting to break up.
- Using a potato 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.
Softening the veg in the butter and oil at the beginning is not essential - you could simply just place all the ingredients in pot and leave them to simmer - but I find it adds a little extra flavour to the soup. Plus when did adding butter to anything ever hurt, right?
My Granny never did it, so hopefully she'll forgive me for deviating from tradition!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 427 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 72mg Sodium: 179mg Carbohydrates: 56g Fiber: 6g Sugar: 4g Protein: 24g