Potato and thyme soup

In a large saucepan, fry the onion in the butter and olive oil until softened but not browned.

Add the potatoes and most of the thyme and cook until the potatoes turn translucent. Season well with salt and pepper.

Cover with the chicken stock and simmer until the potatoes are tender.

Let the soup cool slightly before puréeing it with a hand-blender - leave a few lumps if you prefer a rustic-style soup.

Reheat if necessary then serve in bowls with a drizzle of olive oil and the remaining thyme leaves scattered on top.