Potato and herb soup

Dean Purcell

Ingredients

2 Tbsp	Olive oil
2 medium	Onions, chopped
4 cups	Chicken stock, or vegetable stock
900 g	Potatoes (Main)
6	Garlic cloves, peeled
1	Bay leaf
1 pinch	Chilli flakes
1 small bunch	Fresh chives, finely chopped (Main)
1 small bunch	Parsley, finely chopped (you could add an optional small bunch of finely chopped coriander too) (Main)

Directions

1. In a large saucepan, heat the oil to a medium heat. Add the onion and saute for about 10 minutes until golden, then add the stock, potatoes, garlic, bay leaf, and season well with salt and pepper.
2. Bring to the boil, then reduce heat to medium-low and cover. Simmer for about 20-25 minutes until the potatoes are very soft and completely cooked through.
3. Remove from heat and allow the soup to sit for 5-10 minutes. Discard the bay leaf before blending, two cups at a time. Return the soup to the pot and stir through the herbs. Taste and season as necessary. Gently heat until ready to serve. Garnish with additional herbs.

If you liked this recipe, try Delaney's

roasted cauliflower soup