Ingredients:

• 500g potatoes, peeled

• 1 tsp olive oil

• 1 large onion, sliced

• 2 garlic cloves, chopped

• 2 pints of low-salt chicken or vegetable stock 

• 100ml skimmed milk

• Handful of fresh chopped herbs of your choice, or 1 heaped tbsp of dried herbs (Mum recommends parsley, marjoram, chives, sage, rosemary and oregano.)

Method:

• Heat the oil and gently cook the onion and garlic until soft and see-through. Don't let them colour.

• Add the peeled and chopped potatoes and coat in the oil.

• Add the stock and bring to the boil, before reducing to a good simmer.

• Let the broth cook away until the potatoes are really soft. 

• Take off the heat and allow to cool, covered with a lid. 

• Using a stick blender, or a liquidiser, or an unloved Nutribullet, blend the soup until it's creamy and smooth. 

• Pour back into a pan and put back on a low heat. 

• Add the milk, the herbs and plenty of ground pepper and allow to simmer for a couple of minutes.

• Take off the heat, cover with a lid to let the herbs infuse and serve hot when you're ready.