Potato Soup

Ingredients:
55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm
110g/4oz onions, diced
½ tsp nutmeg
1 tsp salt
freshly ground pepper
900ml chicken stock or vegetable stock
120ml milk

freshly chopped herbs to garnish
Method
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 a few grinds of pepper. Cover with the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
Meanwhile, bring the stock to the boil. When the vegetables are soft add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.