Old Fashioned Tattie Soup
Sometimes in life there is nothing more enjoyable than a bowl of comfort, and this delightfully creamy ‘tattie’ potato soup will definitely supply that. Very simple ingredients with nothing fancy added. I make this soup with butter and milk but for vegans just substitute with non- dairy alternatives and the liquid ‘stock’ can be either water, vegetable stock or chicken.
If you wish to use (and make your own chicken stock) then click this link Chicken Stock.
Ingredients
-
55g butter
-
Approximately 425g potatoes- peeled and diced
-
1 large onion- skin removed and chopped
-
900ml water / stock- vegetable or chicken
-
1 bay leaf
-
120ml creamy milk
-
Sea salt and black pepper- to taste
-
Garnish
-
Freshly chopped herbs- parsley and coriander
Instructions
-
Stage 1:
-
01 Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. See image #2.
-
Stage 2:
-
02 Sprinkle with salt and a few grinds of pepper. Cover with a buttered paper lid and the lid of the saucepan. Sweat on a low heat for approximately 10 minutes. See images #3 & #4.
-
Stage 3:
-
03 Remove from the heat and remove the butter paper, add the stock, bayleaf and check the seasoning.
-
04 Place back onto the heat and bring slowly to the boil and simmer for a further 10-15 minutes or until the vegetables are soft.
-
Stage 4:
-
05 Remove the bay leaf, add the creamy milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
-
Serve:
-
06 Best hot ladled into attractive bowls or mugs and garnished with fresh herbs.
Notes
I recommend to use either the classic King Edward potato or Russet potato For this soup, as the texture needs to be smooth, creamy and full of flavour. These types of potato will provide this. Avoid all potato types with a waxy texture as this will alter the final consistency of the soup, making it dense and sticky.
