I’ve been on a wee bit o’ “Scottish kick” lately. I first fell in love with the Highlands reading Kathryn Lynn Davis’ novel Too Deep for Tears and its sequels. More recently, after seeing my friends’ posts about the Outlander novels and TV show, I dipped my toe in that loch and lost my heid again. In the second book, Claire makes cock-a-leekie soup (cockie leekie in old Scots) to celebrate the first potato harvest at Lallybroch estate. My version is a tribute to hers as it includes tatties (Gaelic for potatoes) along with the chicken and leeks.

• 1 to 1 1/2 lb chicken thighs
• 2 leeks
• 4 cups diced or shredded potatoes
• 1/2 stick butter
• Salt and black pepper

Place chicken in Dutch oven or slow cooker and cover with water and a liberal amount of salt and pepper. Remove leek greens and discard; slice whites into 1/4” coins, rinse clean, separate, and add to pot. Cook on medium until chicken is done and falling apart; remove, shred or chop, and add back to pot. Add potatoes, butter, and more salt & pepper to taste. Continue cooking until potatoes are tender and leeks are soft. Add more salt and/or pepper if needed. Serve with a splash of milk or cream if desired.*

*(If more chicken flavor is needed, add 1 or 2 chicken bouillon cubes or 2 packets of ramen chicken seasoning.)