Oxford potato soup recipe
A popular wartime soup of potatoes, onions, leeks and celery. Healthy and tasty.
Ingredients
- 1 tbsp olive oil
- 2 large smooth potatoes such as Desiree, peeled and diced
- 1 large onion, sliced
- 4 medium leeks, washed and sliced
- 3 stalks of celery, diced
- 1 tbsp thyme leaves
- 1 l vegetable stock
- 1 tbsp parsley, chopped
- 1 tbsp olive oil
- 2 large smooth potatoes such as Desiree, peeled and diced
- 1 large onion, sliced
- 4 medium leeks, washed and sliced
- 3 stalks of celery, diced
- 1 tbsp thyme leaves
- 1.8 pints vegetable stock
- 1 tbsp parsley, chopped
- 1 tbsp olive oil
- 2 large smooth potatoes such as Desiree, peeled and diced
- 1 large onion, sliced
- 4 medium leeks, washed and sliced
- 3 stalks of celery, diced
- 1 tbsp thyme leaves
- 4.2 cups vegetable stock
- 1 tbsp parsley, chopped
Details
- Cuisine: British
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat the oil in a saucepan then fry the leeks, celery and onion over a gentle heat for 5 minutes. Add the diced potatoes and thyme then fry for a further 5 minutes.
- Stir in the stock and bring to a gentle simmer.
- Cover and cook for 30 minutes until the vegetables are soft then blend until smooth. Loosen with a little more stock if too thick. Season with salt and pepper.
- Serve in warm bowls with a sprinkling of chopped parsley.
This recipe was devised by Gee Charman for www.lovepotatoes.co.uk to commemorate the 70th anniversary of VE Day.
You might also like:
Herby potato soup with spiced crab fritter recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature