Chicken soup

Ingredients

1 teaspoon of vegetable oil
275 ml of low-fat milk
1 low-salt chicken stock cube dissolved in 575 ml of boiling water
pinch of salt if desired
pepper
1 finely chopped onion
2 medium size potatoes, cubed

Method

1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Gradually stir in the stock and the milk with the salt and pepper.
4. To thicken, add the potatoes.
5. Bring to the boil and simmer for 15 minutes, keep stirring
until thickened.