Can anyone tell me a good recipe for good tattie soup?

Good Old Tattie Soup





1 chicken stock cube


1 small leek


1/2 medium sized turnip or swede


12 large carrots


12 large potatoes


Parsley as required for taste


Salt and pepper as required for taste





Add your stock cube to 1 litre of water in the pot and bring to the boil along with some salt, pepper and parsley.





Whilst that is on the go cut your leek into small pieces. A tip for this is to make cuts along the length of the leek up to the point you want to stop cutting, in the shape of a cross and then chop as you would normally do. This keeps your leek together as you are chopping but you instantly have the right sized pieces.





Chuck your leek in to the pot and then slice your carrots and add them too.





Your turnips and potatoes can be cut into large cubes and thrown into the pot too.





Cover the vegetable with water and bring to the boil. Turn down the heat and leave them to simmer for about an hour or until your veggies are soft, giving them a stir every so often to ensure they don't start to stick to the bottom of the pot.





Finally take a big tattie masher and mash them down to a thick consistency. You can use a hand blender if you want but I always feel that a masher gives you more of a mixture of textures as you want to taste the various veggies in there.Can anyone tell me a good recipe for good tattie soup?
Leek Potato Soup


Recipe courtesy Alton Brown, 2005


See this recipe on air Wednesday May. 21 at 2:00 AM ET/PT.


Show: Good Eats


Episode: Sprung a Leek


1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium


3 tablespoons unsalted butter


Heavy pinch kosher salt, plus additional for seasoning


14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small


1 quart vegetable broth


1 cup heavy cream


1 cup buttermilk


1/2 teaspoon white pepper


1 tablespoon snipped chives





Chop the leeks into small pieces.





In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.





Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.





Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.





I made this but also sprinkled crisp bacon...crumbled on top. Really good.Can anyone tell me a good recipe for good tattie soup?
potato and leek soup recipe





2 tablespoon butter


3 large leeks, finely chopped, white only


4 medium potatoes, peeled and diced (about 3 cups diced)


salt to taste


1 cup milk


1 egg yolk


1 tablespoon butter


Preparation:


Melt 2 tablespoons of butter in a large skillet; saut茅 chopped leeks until very lightly browned. Put leeks in a large saucepan with diced potatoes; add just enough water to cover. Cover and cook on medium-low until potatoes and leeks are done. Put vegetable mixture with liquid through food mill or blend in batches. Stir in milk and add more water until desired consistency is reached. Bring potato soup to the boiling point; remove from heat. In medium bowl, beat egg yolk. Add about 1/2 cup of potato soup mixture to the egg yolk, stirring constantly. Return mixture to potato soup in pot and mix to blend well. Taste and adjust seasoning. Ladle potato soup into a serving bowl. Stir in 1 tablespoon of butter.


Recipe for potato soup serves 6.
Ingredients


55g/2oz butter


425g/15oz potatoes, peeled and diced to 5mm/1/3in


110g/4oz onions, diced to 1/3in


1 tsp salt


freshly ground pepper


900ml/1陆pt home-made chicken stock or vegetable stock


120ml/4fl oz creamy milk


freshly chopped herbs to garnish





Method


1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.


2. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.


3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.


4. Add the milk. pur茅e the soup in a blender or food processor. Taste and adjust seasoning.


5. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes