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

Based on a popular 1940's wartime soup this Oxford Potato Soup recipe has been recreated for today's families. A warming, healthy soup of potatoes, onions, leeks and celery - it tastes delicious!

  1. Heat the oil in a saucepan then fry the leeks, celery and onion over a gentle heat for 5 minutes.
  2. Add the diced potatoes and thyme.  Fry for a further 5 minutes.
  3. 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.
  4. Loosen with a little more stock if too thick. Season with salt and pepper.
  5. Serve in warm bowls garnished with the parsley.

Ingredients

1 tablespoon olive oil

2 large smooth potatoes, e.g Desiree, peeled and diced

4 medium leeks, washed and sliced

1 large onion, sliced

3 stalks of celery, diced

1 tablespoon fresh thyme leaves

1 litre hot vegetable stock

1 tablespoon fresh chopped parsley

1 tablespoon olive oil 2 large smooth potatoes, e.g Desiree, peeled and diced 4 medium leeks, washed and sliced 1 large onion, sliced 3 stalks of celery, diced 1 tablespoon fresh thyme leaves 1 litre hot vegetable stock 1 tablespoon fresh chopped parsley

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