Potato Soup Using Milk And Flour
|Butter||1 Ounce (25 Gram)|
|Onion||1 , roughly chopped|
|Potatoes||2 Large, peeled and roughly chopped|
|Chicken stock||300 Milliliter|
|Freshly ground black pepper||To Taste|
1. The evening before for a lunchbox or during the day for an after-school snack, heat the butter in a medium-sized saucepan over a medium heat. Add the onions and cook for about 5 minutes until softened and a little golden.
2. Stir in the potatoes, bay leaf and chicken stock. Bring to a simmer and cook for about 15 minutes until the potatoes are cooked through.
3. Blend with a hand blender or food processor. Adjust the seasoning, if necessary.