Fry onion, garlic and carrots in a little oil over medium-high heat until the onion softens.
Add potatoes and cover with water.
Top up with 200 ml milk.
Reduce heat and simmer for 35 min.
Mix the sachet contents with 100 ml milk to make a paste.
Add parsley and whisk into the potatoes.
Stir continuously, allowing the soup to thicken. You can add a little more milk or water if the soup is too thick.
Season with salt and pepper.
Pour the soup into a liquidizer and purée for a smooth texture or mash with a fork to have a more chunky texture.
Serve with homemade bread.