Serves 4

50g butter

1 onion, peeled and diced

1 carrot, peeled and diced


a leek, diced

2 cloves of garlic, finely sliced

2 bay leaves

Sprig of rosemary

Sprig of thyme

700g waxy potatoes

1 Melt the butter in a large pot then add the onion, carrot, leek, garlic, bay, rosemary and thyme. Stir while cooking for 3-4 minutes.

2 Add the potatoes and seasoning. Stir then add the water and stock. Simmer for 30 minutes or until the potatoes are falling apart. Add the spinach, stir through then turn off the heat.


3 Heat a fry pan. Brush each slice of bread with olive oil, slice the garlic finely and press into each surface of the bread. Toast in the pan for 1-2 minutes on each side.

4 Ladle the soup into warmed soup bowls, grate a generous amount of parmesan over each and serve with the garlic toast.