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Although this is a simple soup, it always tastes good, with its smooth creamy texture and topping of fresh green herbs.

SERVES 4

1 tbsp olive oil

15g (½oz) butter

1 onion, chopped

450g (1lb) potatoes, peeled and diced

850ml (1½ pints) water

salt and freshly ground black pepper

150ml (5fl oz) single cream

2 tbsp chopped fresh herbs (such as chives, parsley or tarragon), to garnish

Heat the oil and butter in a large saucepan. Add the onion and fry gently, with a lid on the pan, for 3–4 minutes. Add the potatoes, stir, then cover and cook gently for a further 5 minutes, without browning.

Pour in the water, bring to the boil, then simmer for about 15 minutes or until the potatoes are tender.

Blend the soup, stir in the cream, then season with salt and pepper.

Reheat and serve sprinkled with the fresh herbs.