Step 1:
You will need…

* 17 ½ oz potatoes
* 1 onion , peeled
* 3 ½ oz butter
* 1 Tbsp olive oil
* 2 1⁄8 pt chicken stock
* 1 bunch of fresh green herbs , (including flat leaf parsley, rosemary, oregano, thyme, sorrel, sage)
* 5 1⁄3 oz double/single cream
* salt and pepper
* 1 chopping board
* 1 large knife
* 1 small knife
* 1 potato peeler
* 1 wooden spoon
* 1 medium cooking pan with lid
* 1 electric blender
* 1 spatula
* 1 kitchen towel
* 1 bowl

Step 2:
Prepare the potatoes
Peel the potatoes and chop them into thick slices. Cut them lengthways and roughly dice them before transferring them to a bowl.
Step 3:
Slice the onion
Cut the onion in half, then slices and roughly dice.
Step 4:
Melt the butter and oil
Place the cooking pan on a low heat and add butter (use the wooden spoon to stir the butter which should help it to melt). Add the oil and stir again.
Step 5:
Make the soup
Into the pan add the onions and cook for 5 minutes. Stir and add the potatoes and chicken stock. Turn up the heat, cover with a lid and bring to the boil. Stir again, turn down the heat and allow to simmer. Cover with the lid and cook for 15-20 minutes.
Step 6:
Chop the herbs
While you wait for the potatoes to cook, use the knife to chop the herbs of your choice.
Step 7:
Add the remaining ingredients
When the potatoes are cooked, add the herbs, cream and season well with salt and pepper. Stir once more and allow the ingredients to warm through.
Step 8:
Blend
Transfer the ingredients into an electric blender and blend for several seconds on a high power until a velvety texture is reached.
Step 9:
Serve
Pour the soup into individual serving bowls and serve with crostini (fried bread) and red pesto. A perfect winter filler!

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