Ingredients

4 tablespoons of olive oil

1 onions

1 parsnips

1 leaks

2 carrots

2 potatoes

2 pint (4 cups) of chicken stock

Salt and pepper

Preparation

  1. Heat a deep pot to medium and add in nob of butter or 4 tablespoons of olive oil.
  2. Sweets the onions, parsnips, leaks, and carrots until soft (ten mins tops).
  3. Peal and slice the potatoes thin.
  4. Add the potatoes and the chicken stock (my mum used Knorr chicken stock cubes), & some thyme to the mix.
  5. Bring to the boil and simmer for about 15/20 mins, until the potatoes are soft.
  6. Salt and pepper and buzz with a food processor (I use a hand held for this, but be careful it is hot).