French potato soup:
In a pan fry the following on medium heat until cooked:
4 cups peeled and diced potatoes.
½ cups chopped spring onions or onions.
2 tablespoons olive oil.
2 tablespoons butter.
Then add the following and simmer for a while:
five cups chicken stock or water and two packets of chicken necks.
1 teabag herbs.
And ‘some’ of the following to taste:
Anchovies.
Brandy.
Cheese.
Fish sauce.
Liquid smoke.
Soy sauce.
Worcestershire.