|Sat Fat 4.5g|
Melt the butter in a medium saucepan, add the onion and potatoes and cook for about 5 minutes. Now add the parsley, 1tsp of the chives, and the vegetable stock, bring to a steady simmer and cook for 10 minutes or until the potatoes are soft.
Add the milk and then blend the soup until smooth and season with salt and milled pepper.
Serve the soup with the chopped ham and the remaining chives.
400g Rooster or Maris Piper potatoes, peeled and cut into small cubes
1 onion, finely chopped
750ml vegetable stock
200ml full fat milk
1tsp chopped fresh parley
2tsp freshly snipped chives
2 slices of roast ham, roughly chopped
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Why not put the leftovers from your roast chicken to use? This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.