Peel the potatoes,crush the ginger and garlic

In a sufuria add some oil then add the sliced onions once translucent add the garlic followed by ginger then followed by the rosemary

When the rosemary becomes fragrant add in the cubed potatoes,salt and stir

Add some water cover until the potatoes cook

Let the potatoes cool and transfer the cooked potatoes in a blender

Blend the potatoes

Return the potatoe puree in the sufuria, add the milk gradually as you stir until you achieve the consistency

Plate your soup, this was accompanied by buttered toast bread. Enjoy