This traditional recipe s a great number to add to your collection. It piles in potatoes, onions, leeks and celery, before being served with a yummy sprinkle of parsley.
- 1 tablespoon 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 tablespoon thyme leaves
- 1 litre vegetable stock
- 1 tablespoon parsley, chopped
Method1 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.
Prep Time10 minutes
Cook Time30 minutes
Nutrition InformationServes 4
Recipe courtesy of Potato Council
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