How to make it

  • Melt the butter and sweat the onion, without colouring, for 2-3 minutes.
  • Add the potatoes and cook gently, with a lid on the pan, for at least 10 minutes. You will have to stir them from time to time to prevent the potatoes from sticking.
  • Now add a bay leaf, 1tsp salt, and the stock and milk. Tie the potato skins up in muslin and add this to the pot. Bring to a boil, then reduce the heat and simmer gently until the potatoes are cooked through.
  • Remove and discard the package of potato skins.
  • Push the soup through a fine sieve. Add the ham or lardons (if using) and reheat gently, seasoning to taste with salt and pepper.

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