Making potato soup is a big Scottish thing I think. It’s often so cold here that soups are ideal for little snacks and to warm us up when we’re cold.
One of Scottish Mum and no measuring recipes again, and I just judge how much goes in by the size of my pot. I used a big pot for this, so I used a whole 2kg bag of gorgeous Scotty Brand Kestrel potatoes which I was sent to make meals with.
This served 6 people about 3 times, so if you have a smaller family, make half the recipe, or freeze for future meals.
- 2 kg potatoes diced
- 0.5 kg carrots chopped
- half a small turnip – chopped
- two small or one big onion
- turkey leg
- stock cube x 3
- Make stock from the Turkey leg. I used it straight in the pot, and let it simmer for two hours with the stock cubes and enough water to cover the Turkey leg completely.
- Remove the Turkey leg.
- Make sure there are no Turkey bits in your stock by straining the liquid.
- Add potatoes, carrot and turnip and onions.
- Add water to cover. I just fill with water from the kettle till all vegetables are covered by a good couple of inches, often more.
- Simmer for 40 minutes, or until vegetables are cooked.
- Salt and pepper to taste.
- Serve with warm bread.
The one thing no foodie will say is that the soup should be spoiled by the addition of anything else, but one of my boys won’t eat home made soup unless it is a tin of Heinz Tomato Soup. We compromised and he has his own little pot which is mixed with Heinz. He still gets the goodness of the Turkey and Potato Soup so I’m happy not to fight this battle.