Tattie mountain soup

This time last week it was the last evening of the family holiday in Whitby, and my cousins and partners and me and my husband were probably sitting round the dining table, chatting about the lovely week we’d had, and all the things we’d done. No doubt the wine was flowing, but not too much as it was an early start and departure home in the morning. We’d had the most marvellous weather, perfect for those who liked long walks, perfect for those who like ambling around Whitby, crossing the bridge to the side where the ruined abbey is, refreshing ourselves with a coffee, or maybe a cup of tea and a scone, or a light lunch… well that was what husband and I did! The next morning, last minute tidying, clearing, packing etc, and sorting out all the left-overs in the fridge and cupboards. Somehow we came home with a sack of potatoes (one of the cousins has a potato farmer friend) so now here we are with enough spuds to last until Bonfire Night! I will make inroads into tattie mountain with soup, and here is a recipe I made several years ago with the introduction I wrote:

The National Mark Calendar for Cooking, published in the 1930’s, has a month by month selection of recipes and each chapter with a little introduction to what is in season. November includes leeks and potatoes, and a recipe for soup which I adapted into leek and potato soup, using what I had to hand…

This is so warming for a cold and miserable day, but tasty any time you fancy! I originally made it from leftover vegetables, but the basis was leeks and potatoes.

This is my recipe:

Leek and Potato Soup – Lois style:

* butter
* 3 leeks, sliced thinly
* 1 yellow pepper, cut into small pieces
* 2 small onions, sliced thinly
* two sticks of celery, cut into small pieces
* 6 small-medium potatoes, cut into small pieces
* stock (I used chicken) – about 1½ pints but adjust for your preferred thickness
* a couple of ounces of Polish chopped pork – or bacon/ham/left over joint
*cream, chilli sauce and celery leaves to garnish

1. melt the butter (I used about 2 ounces but use more or less or use oil of choice)
2. add all the vegetables except the potatoes, stir well to cover in butter/oil, put the lid on and leave to cook gently until soft and tender
3. add the potatoes, stir well, and add stock
4. leave to cook until the spuds are done (about 25 minutes for my potatoes)
5. blend or rub through a sieve or both
6. add the bacon/chorizo pieces, lardons, pork, or anything you fancy)
7. add more liquid if necessary, stock/water/milk
8. serve with cream and chilli sauce twizzled on top, and chopped celery leaves