To celebrate the 70th anniversary of VE Day (8 May), Potato Pete is being brought back to life through wartime recipes which have been given a modern makeover.

Oxford Potato Soup

Oxford Potato Soup

Potatoes are the original superfood, with research showing children get more Vitamin C, B1, B6, Folate, Iron, Magnesium and Potassium from potatoes than from the 5 superfoods; beetroot, bananas, nuts, broccoli and avocado combined.

Average intakes of potassium, iodine, folate and vitamin B6 are more than 10% higher in adults who regularly consume more potatoes rather than alternative carbohydrates such as pasta or rice. The average intakes of potassium, folate, vitamin A and vitamin B6 are also more than 6% higher in children who consume potatoes regularly.

Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Ingredients:

  • 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 litre vegetable stock
  • 1 tbsp parsley, chopped

Method:

  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.

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