Ingredients
1 tbsp olive oil
2 large Smooth potatoes such as Red Jacket, peeled and diced
1 large onion, sliced
4 medium leeks, washed and sliced
3 stalks of celery, diced
1 tbsp thyme leaves
1 litre vegetable stock
1 tbsp parsley, chopped
Directions
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.
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 with a sprinkling of chopped parsley.
Recipe courtesy of lovepotatoes.co.uk
Serving size 4