4 potatoes cubed ½ onion cubed 1 block veg stock or chicken stock water 250 ml cream salt and pepper
place potatoes and onion in saucepan with a small amount of butter. Cover the saucepan with foil before placing the lid on. Allow potato and onions to sweat for about 4-5 minutes. May take longer depending on your stove. in a separate saucepan dissolve stock in boiled water. once potatoes have reached a soft consistency, pour stock into the potato saucepan. Allow to boil for 2-3 minutes. Pour mixture into a liquidiser or using a hand blitzer puree the mixture. you can puree to your taste (either smooth or with a little potato still left). Season with salt and pepper. Add ¾ of cream and allow to simmer. Season again if required. Garnish with coriander and chives and serve hot with garlic croutons.