Ingredients
- 55 g butter
- 425 g potatoes peeled and diced to 5mm/1/3in
- 110 g onions diced
- 900 ml home-made chicken stock or vegetable stock
- 120 ml creamy milk
- salt and freshly ground black pepper
- freshly chopped herbs to garnish optional
Instructions
- Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
- Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
- Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
- Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
- Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.
