Scottish Tattie and Neep Soup (Potato Leek Soup)

Name: Scottish Tattie and Neep Soup (Potato Leek Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 medium Potatoes; 3 Carrots; 2 Rutabagas; 2 Leeks; 2 cups Plant Milk; 4 cups Vegetable Broth; 1 teaspoon Oregano; 1 teaspoon Rosemary; 1 teaspoon Basil; 1 teaspoon Thyme; 1 teaspoon Salt; 1/2 teaspoon Pepper

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This easy and delicious Scottish Tattie and Neep Soup is such a cozy and delicious recipe. This soup is easy to make and full of simple flavors that will have you dreaming of being in the Highlands.

Where are my Outlander fans at?? If you didn't know, I am a huge fan of both the books and the TV series. For those who don't know me, I am super proud of my Scottish heritage. I was a history major in college and love everything about British and Scottish history. I love to try and incorporate traditional foods from the United Kingdom into my cooking as often as possible. My husband is Italian and has never eaten Scottish food or knew anything about Scottish history before meeting me. So it has been so fun to introduce him to a culture that is entirely foreign to him.

One of the things that I love about this soup recipe is how cozy it is. When you think about this soup, think about the Americanized potato leek soup, this is what this soup reminds me of, although there are several different elements. This soup is warming, hearty and cozy and makes me want to close my eyes and be transported back to Scotland in the 18th century. Okay, maybe not time travel, but you get my gist.

For some other delicious soup recipes, check out this Vegetarian Scotch Broth and Low Carb Butternut Squash Soup!

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Ingredients
Instructions
Substitutions
Variations
FAQ's
Equipment
Storage
Top tip
Scottish Tattie and Neep Soup (Potato Leek Soup)
Food safety

Ingredients

The ingredients of this soup are easy to find at any grocery store. You might be wondering what a "tattie" or a "neep" is, fear not! Both of them are common ingredients. A tattie is a colloquial term for a potato and a neep is short for turnips, however, note that in Scotland, the turnips are actually what we call rutabagas in America.

Potatoes, carrots, rutabegas, leeks, almond milk, vegetable broth, basil, oregano, thyme, rosemary, salt — Scottish Tattie and Neep Soup Ingredients

Potatoes
Carrots
Rutabagas
Leeks
Plant Milk
Vegetable Broth
Oregano
Rosemary
Basil
Thyme
Salt
Pepper

Please see the recipe card for quantities.

Instructions

Leeks are notoriously sandy and dirty, and very good at hiding it, so it is important to wash them well. Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.

After the leeks are clean, give them a rough chop. Peel and dice the carrots, rutabaga, and potatoes as well.

To make the soup, add 1 tablespoon of olive oil to a 6-quart dutch oven and saute over medium heat. Cook, stirring occasionally until the leeks are soft and wilted. About 5 minutes.

All the root vegetables before adding broth — All the root veggies

Next, add the potatoes, carrots, rutabaga, spices, and vegetable broth. Bring to a boil.

Once the soup is boiling, cover and reduce the heat to a simmer and simmer for 20 minutes or until the root vegetables are tender.

Once the root vegetables are tender, using an immersion blender, blend half of the soup but making sure to leave some chunks. We want this to be a thick and hearty soup.

Add in the plant milk, I like to use soy milk due to its neutral taste and thicker consistency.

Bring the soup to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with some fresh parsley.

Hint: Rutabegas will take longer to cook than the potatoes will. They are a harder root vegetable. If they are not fork tender after 20 minutes, simmer for an additional 5 minutes.

Substitutions

Keto - Make this recipe keto-friendly by using only rutabagas and omitting the potatoes.
Low Sodium - omit the added salt to make this recipe low sodium, also use low or no-sodium vegetable broth.
Onion - If you don't have leeks on hand, sub them with one yellow onion

Variations

Crockpot Instructions:

To make this soup in the crockpot, add all of the vegetables, seasonings, and vegetable broth to the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. 30 minutes before serving, blend half of the soup with an immersion blender and add in the milk. Cook on high for 30 minutes and then serve.

Instant Pot Instructions:

Press the Sauté button on the Instant Pot. Add the oil and leeks and stir. Cook until soft, stirring occasionally.

Add in the vegetables, broth, and spices and stir to combine.

Put the lid on the instant pot and set the steam release knob to the Sealing position.

Press the Pressure Cook button, and choose 10 minutes.

When the cooking cycle has ended, let the pot naturally release the pressure for 15 minutes. Then manually release the remaining steam.

When the pressure has been released, use an immersion blender to puree half of the soup, stir in the milk and serve!

Check out this other delicious Scottish soup recipe here!

FAQ's

Can this Tattie Soup be made with meat?

Yes, this Scottish Tattie soup is traditionally made with either mince (ground beef) or lamb. Either would work well in this recipe, however I am partial to the vegan version. If you are going super traditional, serve this tattie soup alongside some haggis!

How is this Tattie Soup different than potato leek?

This tattie soup is actually quite similar to potato leek soup! The only difference is the addition of rutabaga and carrots!

Do I have to use milk in this recipe?

No, you don't have to add the milk into the recipe, however the milk does help to give it a creamier texture.

Equipment

Equipment can have a big impact on how a recipe turns out. This is the dutch oven that I use and this is the crockpot, instant pot and immersion blender I recommend.

Storage

Store the soup in an airtight bowl for up to three days. The soup may start to separate but just stir it up to remix it.

These ingredients don't stand up well to freezing.

Top tip

Make sure to only blend half of the soup. We are not looking for a thin soup here. We want a thick, chunky and hearty soup. As always, serve with some nice crusty bread!