METHODPeel and dice the potatoes, onions and garlic then then sweat all over a medium heat with half of the olive oil. Season with a little salt and a generous amount of pepper.
Cook for 7-8 minutes then add the stock and milk. Simmer for 15 minutes then blitz in a blender until smooth. If it is too thick, add a little more milk.
Finish the soup with a swirl of olive oil, snipped chives and flaked mackerel.
Serves: 4
Preparation: 5 mins
Cooking: 20 mins
4 large Albert Bartlett Original Rooster Potatoes
4 medium white onions
1 clove of garlic
1 tbsp olive oil
300ml vegetable stock
250ml milk
Salt and pepper
2 fillets of smoked peppered mackerel
2 bunches of chives