Ingredients
55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
110g/4oz onions, diced
1 tsp salt
freshly ground pepper
900ml/1½pt home-made chicken stock or vegetable stock
120ml/4fl oz creamy milk
freshly chopped herbs to garnish
Method
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.
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