Oil-Free Vichyssoise

• 400 grams Potatoes
• 1/4 Onion
• 2 Soup stock cubes
• 400 ml Water
• 500 ml Milk
• 1 pinch White pepper
• 1 Salt

1. Peel the potatoes and slice into 5 mm thick chunks.
2. Thinly slice the onion.
3. Add the potato, onion and 400 ml water to a pan with the soup stock cubes and put on heat.
4. When the water boils, lower the heat.
5. When the vegetables soften (this should take about 15-16 minutes) stop the heat.
6. Add the contents of the saucepan from Step 3, the milk and white pepper to a blender and switch it on.
7. When smooth, it's ready to serve.
8. If you still want a bit more flavour, add a little salt.
9. You can eat it straight away, or it's better chilled before serving.
10. Sprinkle some parsley to finish if you like.

potatoes, onion, cubes, water, white pepper, salt

Taken from cookpad.com/us/recipes/158617-oil-free-vichyssoise (may not work)