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Heat the oil and gently cook the onion and garlic until soft and see-through. Don't let them colour.
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Add the peeled and chopped potatoes and coat in the oil.
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Add the stock and bring to the boil, before reducing to a good simmer.
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Let the broth cook away until the potatoes are really soft.
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Take off the heat and allow to cool, covered with a lid.
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Using a stick blender, or a liquidiser, or an unloved Nutribullet, blend the soup until it's creamy and smooth.
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Pour back into a pan and put back on a low heat.
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Add the milk, the herbs and plenty of ground pepper and allow to simmer for a couple of minutes.
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Take off the heat, cover with a lid to let the herbs infuse and serve hot when you're ready.