Oxford potato soup recipe

• 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 l (1.8pints) vegetable stock
• 1 tbsp parsley, chopped

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 then fry for a further 5 minutes.
3. Stir in the stock and bring to a gentle simmer.
4. Cover and cook for 30 minutes until the vegetables are soft then blend until smooth.
5. Loosen with a little more stock if too thick.
6. Season with salt and pepper.
7. Serve in warm bowls with a sprinkling of chopped parsley.

olive oil, potatoes, onion, leeks, stalks of celery, thyme, l, parsley

Taken from www.lovefood.com/guide/recipes/46836/oxford-potato-soup-recipe (may not work)