Potato and Spring Onion Soup

Ingredients

• baking potatoes, peeled and cubed — 800g
• spring onions, sliced — 100g
• vegetable stock — 800ml
• double cream — 150ml
• salted butter — 30g
• onion, finely chopped — 150g

Method

1. 1

   Melt the butter in a large saucepan over medium heat and add the chopped onion, cooking until softened but not browned.

2. 2

   Add the cubed potatoes and cook for 2 minutes, stirring to coat in the butter.

3. 3

   Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.

4. 4

   Use an immersion blender to blitz the soup until completely smooth.

5. 5

   Stir in the double cream and three-quarters of the sliced spring onions, heating through for another 2 minutes.

6. 6

   Season to taste with salt and pepper, and serve garnished with the remaining fresh spring onions.