Warm, hearty Old-Fashioned Scottish Potato Soup is so tasty and welcoming especially on those cold weather days. Enjoy with a chunk of your favourite crusty bread or a few crispy oatcakes for a deliciously humble meal.
2tablespoonsmargarine[or an oil such as sunflower or rapeseed oil [or replace with ½ cup of veggie stock for an addedfat-free soup]
Tasty soup:
1largeonion[diced, about 250 grams chopped onion]
850gramspotatoes[cubed into 1-2 ½ cm rough chopped pieces]
2mediumcarrots[cubed into 1-2 cm square rough chopped pieces, about 250 grams prepped carrots]
1bay leaf
1.5litresvegetable stock[hot, or use your usual stock or broth]
Garnish: [optional]
4tablespoonsparsley[chopped, or replace with chives or spring onions]
Instructions
Heat the margarine or veggie stock in the soup pot.
2 tablespoons margarine
Add the onions and cook on low-medium heat for 5 minutes. Give it a stir every now and then.
1 large onion
Add the carrots and cook for another 3 minutes, stirring occasionally.If necessary add a few splashes of hot water or vegetable stock to loosen up the veggies if they begin to stick to the pot.
2 medium carrots
Next pop in the potatoes, along with the bay leaf and season with a little salt and pepper.
850 grams potatoes, 1 bay leaf
Pour in the hot vegetable stock, turn the heat up, and bring to the boil. Lower the heat to medium and simmer for 20-25 minutes until the veggies are soft.
1.5 litres vegetable stock
Season with salt and pepper to taste.Remove the bay leaf.Scatter some chopped parsley over each bowl, if using.
4 tablespoons parsley
Ladle into bowls and serve with some nice bread or oatcakes. Wholemeal bread is especially tasty with this Scottish potato soup.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover soup is best stored within the refrigerator for up to 3 days.
Or freeze for 2-3 months.
Thaw completely before reheating.
Reheat in a saucepan, simmering for a few minutes, until piping hot throughout. Or reheat in a microwave until piping hot.
To stretch one portion of leftover soup into two, simply add extra vegetable stock. Or some milk to create a creamy potato soup.
Any potato is fine for potato soup but some potato varieties may hold up better during simmering [such as new/baby or Charlotte potatoes] and others may fall apart [such as those types of potatoes that make great mashed potatoes], but its no matter as the soup will be delicious regardless. So just use whatever potatoes you have access to.
Potato soup is even more tastier the next day, so leftovers are perfect for quick and easy lunches or light meals. A cup of hot potato soup along with a tasty sandwich or a slice or two of toasted wholemeal bread is perfect cold weather human fodder!
As we are a vegan and plant-based food blog all our suggestions will include vegan ingredients, but of course if your diet is different feel free to use whatever ingredient you normally use or perhaps give the vegan ingredient a try and be surprised!You don't have to be vegan to make use of our family recipe blog as everyone is very welcome!*