My mum makes the best soups. Not only are they totally delicious and healthy, but she has the talent of whipping them up so effortlessly that you don't even realise she was cooking until you have a steaming hot bowl of yumminess before you. Here is her recipe for tattie and leek soup (potato and leek) as requested by a friend. This is a great easy-to-make cheap lunch or dinner option. Enjoy!
Ingredients (to serve 4)
2 chicken stock pots/4 chicken drumsticks/bones from a roast chicken
4 medium leeks
4 medium potatoes
200ml milk
Salt, Pepper, and Bay leaves.
Method
Make the stock according to directions, or if using drumsticks/chicken bones boil just covered in water with salt and couple of bay leaves until the meat is falling off (approx. 45 mins).
Note: if you use chicken bones that are quite fatty, you might need to clear some fat off the top of the stock. You can use kitchen roll to do this, or allow it cool & solidify so you can lift off the fat.
Slice the leeks and chop the potatoes into chunks (mum leaves the skin on). Add these to the stock and boil until the veg are soft (approx. 20 mins).
Use a potato masher to break up the potatoes so you get some lumps and also thickening of the soup. Add milk, salt & freshly ground pepper to taste.
Fi x
