Oxford Potato Soup Recipe

Oxford potato soup recipe
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 159 8%
Fat 4.2g 6%
Saturated Fat 0.5g 2.5%
Total Sugars 7.8g 8.7%
Salt 0.8g 13%

Method

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.

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 litre 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 litre vegetable stock 1 tbsp parsley, chopped

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