Potato Soup

1. 1

   Melt the butter in a heavy-bottomed saucepan over a medium-low heat.

2. 2

   When it foams, add the onion and potato.

3. 3

   Season well, stir, then cover with a lid made from baking parchment, putting the paper on top of the vegetables.

4. 4

   Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes.

5. 5

   Meanwhile, bring the stock to the boil.

6. 6

   When the vegetables are soft but not coloured add the freshly chopped herbs and stock and continue to cook until the potatoes are soft enough to crush.

7. 7

   Puree the soup in a blender.

8. 8

   Taste and adjust the seasoning.

9. 9

   Thin with more stock or milk if you like.

10. 10

    Serve sprinkled with a few chopped herbs and some chive or thyme flowers in season, or garnish with potato chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.