Onion and potato soup

Onion and potato soup
Serves 6
Until our own onions are ready, we need to buy them in and the other day I bought a sack of massive Spanish onions. Normally, I would use four large onions but with these ones, three were enough.
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Ingredients
  1. 3 extra large onions or 4 large onions, halved, quartered and then sliced
  2. 2 large potatoes, quartered
  3. 1 litre vegetable stock
  4. 2 teaspoons dried thyme
  5. 2 dessertspoons Greek yoghurt
  6. salt and plenty of pepper
  7. extra virgin olive oil
Instructions
  1. Heat some oil in a pressure cooker and vigorously fry the onions for 10-15 minutes.
  2. Add the potatoes, stock and salt. Put the lid on and bring up to pressure.
  3. Cook for 15 minutes and then quick release the pressure by placing the pressure cooker under the cold tap.
  4. Transfer the potato into a 1-litre measuring jug with some of the onions and stock.
  5. Blend with a stick blender.
  6. Stir in the Greek Yoghurt.
  7. Season with pepper.
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