Make this simple Oxford Potato Soup recipe with Leek & Onions

Published Friday, Apr 24 2015, 19:40 BST  |  By  |  Add comment
Sometimes there's nothing better than a simple soup, it's the perfect dish for a warming lunch or light supper.

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.

Oxford potato soup

© Potato Council


  • 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


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.

Prep Time

10 minutes

Cook Time

30 minutes

Nutrition Information

Serves 4

Recipe courtesy of Potato Council

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