Scottish Leek and Tattie Soup with Toasted Oats
A hearty and comforting soup made with the classic Scottish combination of leeks and potatoes ('tatties'), enriched with a touch of cream and topped with crunchy toasted oats for texture.
🧂 Ingredients
- 400 g Leeks(trimmed, washed and sliced)
- 500 g Potatoes(peeled and diced)
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 50 g Butter
- 1.2 L Vegetable stock
- 200 ml Milk
- 50 g Rolled oats(for topping)
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(freshly ground, to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Melt the butter in a large saucepan or pot over medium heat. Add the chopped onion and sliced leeks and sauté for 5-7 minutes until softened, but not browned.
💡 Tip: Sweating the leeks and onions slowly releases their sweetness. - 2
Add the diced potatoes and minced garlic to the pot. Stir well and cook for another 2 minutes.
- 3
Pour in the vegetable stock. Bring the soup to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the potatoes are very tender.
💡 Tip: Ensure potatoes are fork-tender before proceeding. - 4
While the soup simmers, toast the rolled oats. Heat a dry frying pan over medium heat. Add the oats and toast, stirring frequently, until golden brown and fragrant. Be careful not to burn them.
💡 Tip: Toasted oats add a delightful crunch and nutty flavor. - 5
Once the potatoes are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender.
💡 Tip: For a chunkier soup, blend only half of it. - 6
Stir in the milk. Season generously with salt and freshly ground black pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 7
Gently reheat the soup if necessary, but do not boil after adding the milk.
💡 Tip: Reheating too vigorously can cause the milk to curdle. - 8
Ladle the soup into bowls. Garnish with chopped fresh parsley and a sprinkle of the toasted oats.
💡 Tip: Serve immediately for the best texture and flavor.
💡 Pro Tips
- ✓Use floury potatoes like Maris Piper or King Edward for a creamier soup.
- ✓For a richer flavor, you can use chicken stock instead of vegetable stock.
- ✓Add a pinch of nutmeg for an extra layer of warmth.
🔄 Variations
- Add a bay leaf to the stock while simmering for added depth of flavor.
- Stir in a tablespoon of Dijon mustard for a slight tang.
- For a vegan version, use olive oil instead of butter and a plant-based milk (like oat or soy milk) instead of dairy milk.