2. Add the potato cubes and stir-fry
until they are covered in butter and
start sticking together. Season with salt
and freshly ground black pepper. Add
sufficient stock to cover the vegetables,
stir through and bring to the boil.
Reduce the heat, cover with the lid
and simmer the soup until the potato is
cooked. Allow the soup to cool slightly
and then purée it until smooth. Add
more stock if the soup is too thick.
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