2oz / 50g Butter
2 Small red onions
2 Leeks, finely chopped
3 sticks Celery, finely sliced
2 cloves Garlic, crushed
4 tablespoons Flour
2 Large potatoes
400g Tomatoes, chopped
2 tablespoons Sugar
2 tablespoons Tomato puree
2 Pints / 1.1 L Chicken or vegetable stock
Salt and pepper
1. Melt the butter in a large saucepan and add the onions, leeks, celery and garlic. Stir on the boiling plate for a few minutes, then cover and transfer to the simmering oven for about for about 10 minutes to soften.
2. Whisk the flour with the passata in a bowl until it`s well blended and smooth.
3. Add the potatoes, tomatoes, sugar and tomato puree to the pan. Blend in the passata and the chicken stock, stir and allow it to thicken. Bring to the boil on the boiling plate and season. Cover and transfer to the simmering oven for about 20-30 minutes or until the vegetables are tender.
4. Check the seasoning and serve hot sprinkled with plenty of freshly chopped parsley.
To prepare ahead: Cool the soup, cover it and store in the fridge for up to 3 days.
To freeze / thaw: Pour the soup into a freezer container, cool, cover and freeze for up to a month. Thaw at room temperature for about 8 hours or overnight in the fridge.