Oxford potato soup recipe

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

  1. 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.
  2. Stir in the stock and bring to a gentle simmer.
  3. 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.
  4. 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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