Old-Fashioned Scottish Potato Soup

Other ingredients are generally not necessary for this tasty potato soup recipe but of course extras can be added for variety. Or if you have the odd veggie languishing within the refrigerator that would benefit from being chucked into the soup pot, then do so..

A few suggestions:

* add about a ½ cup of rinsed and drained red split lentils which will thicken up the soup and add extra nutrition and tastiness

* add a ¼-1/2 cup of quick cook rice along with the potatoes. Or if a wholegrain, brown, black, or red variety of rice is preferred consider the increased cooking times and perhaps pre-cook the rice before adding to the soup

* a few sticks of diced celery will add extra flavour and texture

* a cup of diced turnip/swede/rutabaga is a tasty addition

* chuck in a diced parsnip or two

* a ½ cup of diced celeriac is also yummy

* a few diced or minced garlic cloves are perfect for fortifying the soup with plant goodness, especially beneficial during the chilly months to help keep viruses and cold bugs at bay

* any fresh or dried herbs can be added along with the potatoes, such as parsley, lovage, dill, fennel, thyme, rosemary, sage, oregano, mixed dried herbs, etc [although do consider how each herb will change the flavour of the finished soup]

* for a spicy soup add a teaspoon or two of mild or hot chilli powder at the same time the potatoes are added to the soup

* fancy a curry flavoured soup? Add a few teaspoons or a tablespoon of your favourite curry powder at the same time the potatoes are added to the soup

* add a drained can of cooked beans, such as butterbeans, pinto beans, kidney beans, cannellini beans, haricot beans, etc

Any substitutions will change the overall flavour and perhaps name of the finished soup but seeing as the completed soup is yours, feel free to modify any of the ingredients to your own preferences and needs.

* sweet potatoes or butternut squash can replace the white potatoes or carrots

* replace the potatoes for celeriac

* instead of sauteing in vegan margarine or butter use ½ cup of veggie stock or your choice of oil

* any vegan bouillon, stock, or broth can be used, including vegan chicken or beef stocks. And of course home-made broth can be used.

Even though potato soup is so simple and easy to prepare, a nice garnish can elevate the humble soup to something that is perfect for dinner parties, family get-togethers, and other special meals.

This recipe generally only needs a few tablespoons of fine chopped parsley as the flavour of this herb goes really well with the potatoes. Although the following ideas are also worthwhile:

* a few teaspoons of nutritional yeast flakes

* a tablespoon or so of shredded vegan cheese

* a sprinkle of red pepper/paprika flakes or chilli flakes

* a dusting of paprika

* toasted or plain sunflower or pumpkin seeds [can be done simply by dry frying, for a few minutes, in a small pan until browned in places, add a pinch of salt for extra flavour. Shake the pan often to prevent burning. Sunflower seeds compared to other seeds or nuts tend to be inexpensive, so its worthwhile purchasing a bag for toasting and adding to soups for extra nutrition. Or even just eating for a filling snack]

* bread croutons [check out our old-fashioned cream of swede [rutabaga] soup which includes a delicious simple crouton recipe which is perfect for using up stale bread]

* fresh herbs such as parsley, dill, thyme, chives, etc

* diced or sliced spring onions [otherwise known as green onions/cybies]

* a sprinkle of vegan bacon bits/pieces

* a swirl of plant cream or a scoop of vegan sour cream/creme fraiche

Honestly the best potato for potato soup is whatever variety of potato that you have to hand.

Although some potato types may loose some texture whilst boiling particularly the types used for mashed potatoes, it really won't affect the finished flavour or wholesomeness of the potato soup.

However, if you do prefer your potatoes to retain their integrity and be soft but firm at the end of cooking, choose a potato variety such as new/baby potatoes, charlotte potatoes, Yukon Gold, Maris Piper, red potatoes, russet potatoes, ordinary white potatoes, etc.

The type of potatoes that were used for this Scottish potato soup recipe was Carlingford and were grown at my daughters Scottish allotment plot. Carlingford potatoes are meant to be a salad potato but they were firm, creamy and perfect for this soup recipe.

Whatever potatoes are used for this potato soup, do retain the skins if possible and if unblemished, as they contain valuable nutrition. Just scrub the skins gently until nice and clean.

Image below: The large potatoes are Carlingford variety whilst the couple of smaller ones are an unknown variety! Both home-grown at my daughters allotment plot.

Absolutely.

Simply ensure that the vegetable stock or broth used is certified gluten-free and if using vegan margarine or butter also check that it is free from gluten ingredients.