Highland Tattie and Leek Soup
A comforting, rustic Scottish soup of sweet leeks and tender tatties simmered in savoury stock and crushed for texture.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •large heavy-based pot
- •chopping board
- •sharp knife
- •potato masher
- •wooden spoon
- •ladle
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 8 g
- carbs
- 36 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 240 kcal
Instructions
- 1
Melt the butter in a large heavy-based pot over medium-low heat.
- 2
Add the sliced leeks and chopped onion to the pot.
- 3
Cover with a lid and sweat for 10 minutes until soft and translucent, without browning.
- 4
Add the diced tatties (potatoes), vegetable stock, bay leaf, salt, and white pepper.
- 5
Bring the liquid to a gentle boil over medium heat.
- 6
Reduce heat to low, cover, and simmer for 15 to 20 minutes until the potatoes are tender.
- 7
Remove the pot from the heat and discard the bay leaf.
- 8
Crush the soup roughly with a potato masher, leaving plenty of rustic chunks.
- 9
Stir in the warm milk and chopped parsley.
- 10
Taste and adjust seasoning before ladling into warm bowls.
Chef's tips
Wash leeks thoroughly after slicing, as grit often hides between the inner layers. Use a floury potato variety like Maris Piper or King Edward so the starches naturally thicken the broth when crushed. Avoid using an electric blender, as it turns the potato starch gluey rather than rustic and hearty.
Ingredient substitutions
- whole milk → double cream for richer soup, or oat milk for dairy-free
- vegetable stock → traditional homemade chicken or ham hough (ham shank) stock
- butter → rapeseed oil or plant-based butter block
Storage
Store cooled soup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a pot over low heat on the hob, stirring occasionally and adding a splash of water if too thick.
Common mistakes to avoid
- •Browning the leeks and onions, which creates a bitter flavour and discolours the soup.
- •Puréeing the soup in a food processor, which makes the potatoes unpleasantly gummy.
- •Using waxy salad potatoes that refuse to break down and thicken the broth.
Serving suggestions
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