Ingredients (serves 4):
450g potatoes (peeled and diced)
2 onions (peeled and finely chopped)
435ml chicken stock (alternative would be vegetable stock)
moderate amount of salt
moderate amount of ground black pepper
(1) Heat butter in a saucepan and stir-fry potatoes and onions gently for about 5 minutes until onions are soft.
(2) Add milk and stock. Season with salt and pepper to taste and bring to the boil.
(3) Lower heat and simmer for 30 minutes, stirring occasionally, until potatoes are tender. Set aside to cool.
(4) Place cooled potato mixutre in a blender and puree. Return soup to rinsed-out pan and reheat.
(+) Fool-proof and easy method
(=) Easily tastes as good as those served in the restaurants without the use of creams