Potato and onion soup

Step 1

Peel the potatoes and cut into chunks.

Step 2

Place on a lined baking tray, add the sage and half of the oil and mix well. Cover and place into a preheated oven at 180°C (160°C fan/gas mark 4) for around 40 minutes, stirring occasionally, until soft and lightly coloured.

Step 3

Pour the oil into a heavy-based pan on a medium hob and add the onion and garlic.

Step 4

Sauté for 10 minutes until soft, reduce the heat and cover with a lid. Leave to sweat for a further 20 minutes. Remove the lid, increase the heat and allow to colour slightly.

Step 5

Add the potatoes to the onions and stir well.

Step 6

Add the water and the bouillon or stock cube and bring to a rapid boil. Continue to boil for a further 15 minutes until all the vegetables are soft.

Step 7

Remove from the heat and blend with a stick blender until perfectly smooth.

Step 8

Add the thyme leaves and the milk, season well to taste.

Step 9

For the topping 

Place the oil in a pan, add the sliced onions and sauté until soft. Place a spoonful on top of the soup when you serve.