Leek and Tattie soup

Posted on: April 8th, 2009 by admin No Comments

This special guest recipe is courtesy of the lovely Lady Grey in London, a while ago we posted a leeky potato soup in our recession recipes, but this one is a beautiful creamy variation that makes you realize how easy it is to tweak recipes to suit your taste. Thanks M and enjoy!


The French call it Potage Parmentier (named after Antoine-Augustin Parmentier, who popularised use of the potato in France in the 18th century), or Vichyssoise when pureed and chilled. If you are cooking for visitors from Scotland, however, it would be silly to call it anything other than Leek and Tattie Soup.

This soup is cheap, hot and filling (real stick-to-yer-ribs stuff, as our visitors said), ridiculously simple to make and most importantly, delicious. Tuck in.

Leek and Tattie Soup

Serves 4

  • Olive oil
  • Butter
  • 4 leeks, sliced
  • 4-6 very large potatoes, or 8 medium potatoes, peeled and sliced thinly
  • 2-3 cloves of garlic, chopped
  • 1 veggie stock cube
  • 1 tsp dried thyme
  • 1 cup milk
  • Chopped chives and crème fraiche, to serve

Heat a pan over a low heat and add a slug of olive oil and a knob of butter. When the butter has melted and is starting to foam, add the sliced leeks and cook down slowly, occasionally stirring, for about 5-10 minutes.

Add the garlic and cook for another minute or so, then add the potatoes and boiling water to cover by about an inch. The potatoes should have been sliced quite thinly, so that as they cook through they will begin to gently break apart.

Add the stock cube and dried thyme, cover the pan, and allow the soup to simmer for around 45 minutes to an hour, checking that there is enough liquid and stirring occasionally. In the last 5 minutes of cooking add salt and pepper if needed, and pour in the milk – this gives the soup a lovely colour and creaminess.

Last thing, take a potato masher and mash the soup roughly – you could puree at this stage but I prefer it with some chunks. Ladle into bowls and add a dollop of crème fraiche or sour cream to each bowl, with some chopped fresh chives sprinkled on top. Because you can’t ever have too much of a good thing, I also put extra chives and crème fraiche on the table for people to add as they like. Serve with hot crusty bread and real butter.


Tags: ,

Leave a Reply