Tattie soup

Tattie soup reminds me of my days in the kitchen at Woolworth's in Dundee when I was on a work project there - the year I decided to have a gap year off from studying before university.  It was one of the favourite meals in the canteen and for the main course we had bacon and cabbage.  Can't remember what was on for dessert...
It's really easy to make and it's amazing how many things you can make with tatties....

Ingredients (for 8)
15 potatoes sliced
3 onions chopped
4 large carrots grated
3 litre stock (chicken, beef)
salt and pepper to taste
handful chopped parsley

Put ingredients into a large pot.  Add stock.  Bring to the boil.  Cover and reduce heat and leave to simmer for a couple of hours.  Add salt and pepper to taste. Sprinkle with parsley when you serve.

Lovely on a cold winter's day....

Obviously if you want to make this more up-market you can make Vichyssoise instead.

Ingredients (for 4)
Butter for frying
a couple of leeks, washed and chopped
3 or 4 potatoes
1 medium-sized onion
1 litre chicken stock
salt and ground white pepper

To finish
150 ml fresh single cream
snipped chives

Melt a knob of butter in a saucepan.  Add the leeks, potatoes, onion, cover and cook gently for 5 minutes.  Add the stock, bring to the boil and simmer for 20 to 25 minutes.  Season to taste.
You can purée this in a blender or leave the soup as it is.  Adjust seasoning and serve with in individual bowls with a swirl of cream on top and some chives.