Potato Soup with Parsley or Nutmeg


25g / 1 oz butter
1 medium onion, thinly sliced
550g / 1 1/4 lb potatoes, peeled and sliced
700 ml / 1 1/4 pt chicken or vegetable stock
salt and freshly ground pepper
300 ml / 1/2 pt milk
1/4 teaspoon grated nutmeg or 3 tbsp finely chopped fresh parsley
3 tbsp double cream (optional)
Melt the butter in a pan and add the onion and potatoes. Cook gently for about 10 minutes, stirring occasionally, without browning.
Add the stock and seasoning. Bring to the boil, cover and simmer gently for 20-25 minutes until the vegetables are very soft.
Either pass through a sieve or tip into a food processor or blender and purée until smooth.
Return the soup to the pan and stir in the milk and nutmeg or parsley. Bring to the boil then simmer gently for 5 minutes.
Stir in the cream (if using), just before serving.
Serve topped with crunchy croutons made by browning some small cubes of bread in butter or oil.