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Irish Potato Soup
2 lbs potatoes, peeled and quartered
1 large onion, finely sliced
2 ounces butter, melted
1 quart vegetable stock
2 cups milk
1 tablespoon chives or parsley
nutmeg
1 pinch salt & pepper
1 teaspoon cornflour
4 servings
50 minutes
Add the potatoes and onions to sauce pan with melted butter.
Cover and simmer for 10 minutes (don't brown).
Add the vegetable stock, salt, pepper and nutmeg.
Stir.
Cover and bring to a boil stirring frequently.
Reduce heat and simmer for 30 minutes, until vegetables are soft, stirring occasionally.
Remove from heat and put through a sieve.
Return to the saucepan.
Stir in the milk and cornflour and bring to the boil, stirring continuously.
Remove from heat, top with chives or parsley, and serve hot.
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