Method
Cut the vegetables
Peel the potatoes and cut them into 2 cm cubes. Chop the onion, slice the carrot thinly and finely chop the garlic.
Cook the base
Heat the oil in a large pan. Fry the onion and carrot for 5 minutes. Add the garlic and stir for another 30 seconds.
Cook the soup
Add the potatoes, liquid and bay leaf. Bring to the boil, reduce the heat and simmer for about 25 minutes, until the potatoes are tender.
Thicken the soup
Remove the bay leaf. Mash about a third of the potatoes against the side of the pan, or blend one ladleful of soup until smooth and return it to the pan.
Season and serve
Season the soup with salt and pepper, bring it back to the boil and serve with parsley.
Notes
- For a thinner soup, add a little hot water or stock.
- Fry the garlic briefly so that it does not become bitter.