As I had potatoes that needed using up I thought soup would be an ideal way to do this. Also I wanted a quick soup to cook from ingredients that most people would have sitting on the pantry shelf. This is what I come up with.

Sue's Potato Soup

3 large Potatoes peeled and roughly chopped

1 medium onion (chopped)

2 teaspoons olive oil

2 teaspoons butter

2 MasterFoods "squeeze-on" chicken concentrated liquid stock. Cubes or powder also would be suitable.

Good pinch nutmeg

Freshly ground black pepper and salt to taste (I didn't use salt as I felt there was enough from the chicken stock).

500ml Hot water 

Full cream milk

Heat oil and butter in a large saucepan. Add onion and fry until caramelised, which will give the soup more flavour. Add potato and fry a further  2-3 minutes. Cover potato & onion with approximately 500 ml hot water. Add chicken concentrate and nutmeg along with ground black pepper. Bring to boil then turn heat back to a simmer. Cook until potatoes are

soft. This mixture is then pureed, which will make a very thick mixture.  Add milk until the desired soup consistency is reach. Mine left a thin coating on the back of a metal spoon. Reheat without boiling. I ended up with 1 1/2 litres of soup.

• A ratio of 1 part water/stock to 1 part milk makes a nice heart warming soup. 
• Leeks could be used instead of onion
• 2 Tablespoons of chopped mushrooms would be a nice to add to soup after the puree stage. This will give a bit of texture along with the occasional flavour of mushroom on the palette. I used dried mushrooms that were soaked for half an hour in hot water.
• Rasher of bacon would give extra flavour. Either add at beginning of cooking or fried chopped bacon as a garnish.