Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.

Old Fashioned Tattie Soup

Sometimes in life, there is nothing more enjoyable than a bowl of comfort, and this delightfully creamy potato (tattie for slang) soup will definitely supply that. Very simple ingredients with nothing fancy added. I make this soup with butter and milk but for vegans just substitute with non-dairy alternatives and the liquid ‘stock’ can be either water, vegetable stock or chicken.

Serves 6
Preparation time: 30 minutes
Cooking time: 30 minutes
Stovetop cooking


55g butter
Approximately 425g potatoes – peeled & diced
1 large onion – skin removed & chopped
900ml water / stock
1 bay leaf
120ml creamy milk
Sea salt and black pepper


Freshly chopped herbs – parsley and coriander


Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. (See below image on the left)

Sprinkle with salt and a few grinds of pepper. Cover with a buttered paper lid and the lid of the saucepan. Sweat on low heat for approximately 10 minutes. (See below image on the right)

Raw potatoes and onions in butter
Raw potatoes and onions in butter
Cover with buttered paper and saucepan lid
Cover with buttered paper and saucepan lid

Remove from the heat and remove the butter paper, add the stock, bayleaf and check the seasoning.

Place back onto the heat and bring slowly to the boil and simmer for a further 10-15 minutes or until the vegetables are soft. Remove the bay leaf, add the creamy milk and purée the soup in a blender or food processor. Taste and adjust seasoning.


Best hot ladled into attractive bowls or mugs and garnished with freshly chopped herbs.

Jules Tips: I recommend using either the classic King Edward potato or Russet potato. For this soup, as the texture needs to be smooth, creamy and full of flavour. These types of potatoes will provide this. Avoid all potato types with a waxy texture as this will alter the final consistency of the soup, making it dense and sticky.

Contributed by: Julia Toon, Jules of the Kitchen

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