Melt the butter in the saucepan and add the onions. Fry gently for a couple of minutes before adding the sliced potatoes. Heat for 5 minutes or until they are slightly golden. Stirring the fresh parsley and add the stock. Bring to the boil then reduce the heat and let simmer until the potatoes are tender. Once cooked placed in a blender or use a handheld blender to blitz the mixture, add additional water if the resulting soup is too thick. Serve with crusty bread and fresh parsley sprinkled on top.
- a bunch of fresh parsley
- 2 large potatoes peeled and chopped
- 1 litre of vegetable stock
- 1 onion finely chopped
“I cant get enough of this soup, its so incredibly creamy”