Oxford Potato Soup Recipe
- Prep in:
- 10 mins
- Cook in:
- 30 mins
- 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!
- 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. 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 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
