Wash and chop the ingredients.
Simmer the onions on low-medium heat with the olive oil for 5-6 minutes until they are soft. Add the potatoes.
Add the stock and the spices and cook for 20 minutes, until the potatoes are smooth. Then add the milk and cook for a further 5 minutes.
Blend the soup if you like it smooth with a handheld blender or leave it chunky. Serve it with fresh crusty bread or baguette.