Prep

1. Peel the potatoes. Sit them on a board and chop into very small even sized pieces.
2. This helps speed the cooking process and allows the butter to infuse the vegetables.
3. Dice the onion finely. Crush the garlic. Chop the tarragon or other fresh herb.
4. Get your stock from the fridge or make it up using a Knorr stock pot or Low Salt Marigold Bouillon using the amount of water specified on the packet.
5. If making croutons: Cut crusts off bread. Dice each slice into small cubes.

Cook

1. Melt the butter in a heavy based saucepan on medium heat. Add the onion, garlic and a
2. few grains of salt to reduce the risk of the onion burning. Don’t add too much. Stir with a wooden spoon on lower heat for 1 minute.
3. Add the potato pieces. Stir well to coat in the butter.
4. Sweat the vegetables; lay a piece of greaseproof or silicone paper or a butter wrapper (inside downwards) over them to seal the flavours in and soften them. Reduce the heat so they don’t catch and burn. It’s worth checking and stirring a couple of times as they cook if they need it.
5. Leave them to sweat for 10 minutes – without browning at all. Remove the paper once the vegetables are cooked through and soft.
6. Add the stock. Bring the mix to a boil over an increased heat. Reduce it once more. Put the lid on the pan and let it simmer and bubble very gently for 10 minutes. Meantime, fry the diced bread in a little oil and butter, turning until just crisp. Turn frequently for 2-3 minutes or so.
7. Remove soup from the heat. Add the tarragon. Blitz everything with a hand blender until smooth.
8. Stir the milk in. Taste and add salt and pepper or a little lemon juice if you need to.

Plate

1. Pour into bowls. Sprinkle with optional croutons. Serve with buttered muffins. Or Welsh Rarebit. Or enjoy it with warm crusty bread and butter. It keeps for 2 days and re-heats well.