2 medium sized potatoes (around 425g), peeled and diced
1 medium sized onion (around 110g) diced
700ml chicken or vegetable stock (made with 2 stock cubes)
100ml creamy milk
Salt and pepper to taste
freshly chopped herbs to garnish
Melt the butter in a large saucepan. When it starts to foam, add the potatoes and onions and stir until coated in the butter.
Season with salt and pepper. Cover with the lid of the saucepan and sweat on a gentle heat for about 10 minutes.
Meanwhile, make the stock and add to the vegetables when they are soft. Cover and simmer for about 30 minutes until the liquid has reduced slightly. If you like a thicker soup you can simmer for longer.
Add the milk and whizz with a hand blender until smooth.
Sprinkle with some freshly chopped herbs and serve.