Quick Cream of Potato Soup

In a large pot over high heat, boil the potatoes in the stock for 15 minutes or until potatoes are tender. Carefully separate the potatoes from the stock and transfer to a liquidiser or food processor.

Add 175ml of the stock to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining stock and set aside.

Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.

Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.