• 55 g/2 ozs/4 tablesp. butter
• 110 g/4 ozs/1 cup diced onions
• 425 g/15 ozs/3 cups peeled diced potatoes
• 1 teasp./1 American teasp. salt
• freshly-ground pepper
• 2–3 teasp. in total of the following: parsley, thyme, lemon balm and chives
• 1.2 L/2 pints/5 cups home-made chicken stock
• 130 ml/4 fl ozs/½ cup creamy milk

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 pepper. Cover and sweat on a gentle heat for 10 minutes. Add the fresh herbs and stock and cook until the vegetables are soft. Purée the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency. Serve sprinkled with a few freshly-chopped herbs.