Potato Soup

2 Tbsp extra virgin olive oil
1.5 kg potatoes, peeled and diced
2 onions, peeled and diced
3 cloves garlic, peeled and sliced
1-2 red chillies, finely chopped
2-3 carrots
1/3 swede
500gr yams, peeled and diced
2 cans rosa tomatoes
2 cans chickpeas
750ml-1lt stock (chicken or vegetable)
handful of freshly chopped herbs (I used oregano & chives)
rock salt & freshly ground pepper, to taste

1. heat oil in pot (cast iron if you have one) and lightly fry onion and garlic until opaque
2. add the rest, make sure that it’s near covered in liquid, and stir
3. cover pot and bring to boil, stirring occasionally
4. slow simmer for 2 hours, stirring occasionally
5. roughly mash
6. simmer for a further 15 mins
7. serve with toasted fresh bread (thick slices) and cold pilsner (optional)
8. share the love


  1. Thanks Master Chef. Potatoes are very nutritious.

    My friend Leunig also has some recipes:

    The Soups of Love – Six Soups for the Soul in Winter

    The simple soup of serene solitude
    Sweet and sad soup
    Silly song soup with seven seductive spices
    Soft and slow soup with sago
    The sacred soup of sanity – with starlight and sublime small sins
    Sunrise and sensuality soup


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