Place the olive oil in a large saucepan
Heat and add the onions
Cook for a few minutes
Add the potatoes
Saute for a few minutes and then add the stock, peas and mint
Bring back to the boil and allow to simmer for 20 minutes.
Put into a liquidiser, saving a spoonful or two of the vegetables for texture if liked
Whizz up the soup to a liquid and add back to the pan
Add back the reserved vegetables.
Reheat stirring all the time
Serve in bowls, garnished with a swirl of cream and a sprig of mint, if liked