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
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
- 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.
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
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!
This tattie soup is actually quite similar to potato leek soup! The only difference is the addition of rutabaga and carrots!
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!
Scottish Tattie and Neep Soup (Potato Leek Soup)
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
- ½ teaspoon Pepper
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.
- 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.
Notes
- 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
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Chandice Probst says
Oh my goodness what a delicious and comforting soup! So simple to make yet leaves everyone so satisfied. Thank you!
Megan Ellam says
Oh, this looks so good! I have family coming around next week so this is on the menu! Thanks for sharing.
Megan says
Love this recipe. I swap the potato for rutabagas to lower the carbs a bit too. Still tastes the same too. Thanks for sharing.
kaydimaggio says
Yes! We love rutabagas in our house!
adriana says
I love this potato soup! It is so comforting and could be a full meal if adding a salad. Perfect for the cold weather and so satisfying.
Jean says
love all the herbs in this soup, very timely for our rainy weather and Im always on the look for comforting soup.
Bianca says
This soup was absolutely divine! The warm hug you are looking for during those cold fall days!
Elizabeth Swoish says
This was absolutely delicious! I love how it is packed with veggies. The whole fam loved it. Thanks for another great recipe!
veenaazmanov says
Creamy and healthy and perfect Bowl for a light Dinner.
Stacy says
This soup may very well become one of my favourite comfort foods. I love rutabagas and love that this recipe includes them. This whole recipe looks delicious. Looking forward to trying this soup when the temperature drops to freezing.
Audrey says
Perfect fall soup! Great flavors in this recipe.
Gina Abernathy says
You just spoke to my soul with this recipe! I love the veggies cooked together to make this big bowl of comfort food. I absolutely love rutabagas and all of the herbs in this delightful dish. I am Italian and my husband has Scottish heritage so I can relate. Delicious!
Nora says
This soup was perfect after coming home from a few hours hiking! Thank you for the wonderful recipe!
Kristina says
This sounds awesome! How would you convert it to the Instant Pot? Currently out of a stove right now 🙂
Oscar says
I loved how easy this soup is to make and the rosemary, basil and thyme with the leeks and potatoes went so well together. Great recipe.
Addie says
The potatoes are incredibly tender! Such a great comfort food recipe for the fall!
Marta says
A perfect bowl for these cooler evenings. Thank you!
Allyssa says
This is really easy to make and tasted super delicious! Thank you so much for sharing this amazing scottish tattie soup recipe! Will surely have this again, highly recommended!
Michele says
Thank you so much for this recipe. It was wonderful. The perfect comfort food for a cool Fall dinner.
Gwynn says
Such a delicious soup recipe. I'm so happy that soup season has arrived and I get to savor this recipe!
Amanda Dixon says
This soup is delicious! It's so hearty and perfect for these chilly fall nights. Loved the flavoring from all those herbs too!
Leslie says
I have a potato soup recipe that I like but it's just a little too boring for me. This looks like something I would like a lot better. Thank you!
Erin says
This was delicious! I need to do more with rutabagas. Thanks for the great recipe!
Alex says
I made this for a new mom and she just loved it! I tasted it and will be making some for us, too. Thanks!
Rosanna Stevens says
Such a cosy soup, perfect for winter! Loved it x
Jessica says
I'm ashamed to admit I'd actually never had rutabaga until I tried this soup. I love trying new things, however, which is why I made this. I'm so glad I did because it turns out I love rutabaga. It worked so well in this soup. Will be making again.
Liz says
I've never heard of Neep soup, but after reading the ingredients, it will definitely be a try!
Veronika Sykorova says
I've never heard of scottish tattie soup but it looks delicious! I live on soups in the winter months so I can't wait to give this one a try!