Oxford potato soup recipe
A popular wartime soup of potatoes, onions, leeks and celery. Healthy and tasty.
Ingredients
- 1 tbsp parsley, chopped
- 1 l vegetable stock
- 1 tbsp thyme leaves
- 3 stalks of celery, diced
- 4 medium leeks, washed and sliced
- 1 large onion, sliced
- 2 large smooth potatoes such as Desiree, peeled and diced
- 1 tbsp olive oil
- 1 tbsp parsley, chopped
- 1.8 pints vegetable stock
- 1 tbsp thyme leaves
- 3 stalks of celery, diced
- 4 medium leeks, washed and sliced
- 1 large onion, sliced
- 2 large smooth potatoes such as Desiree, peeled and diced
- 1 tbsp olive oil
- 1 tbsp parsley, chopped
- 4.2 cups vegetable stock
- 1 tbsp thyme leaves
- 3 stalks of celery, diced
- 4 medium leeks, washed and sliced
- 1 large onion, sliced
- 2 large smooth potatoes such as Desiree, peeled and diced
- 1 tbsp olive oil
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.
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