Creamy Potato and Saffron Soup Vellutata di Patate e Zafferano

Ingredients

• 1/4 cup (60 milliliters) extra-virgin olive oil, plus more for drizzling
• 1 small onion, chopped finely
• 1 clove garlic, chopped finely
• 1 pinch of dried chilli
• 4 medium sized potatoes (or about 800 grams or 28 ounces), peeled and diced
• 3 cups (750 milliliters) or so of cold water
• Salt and pepper
• 1 pinch dried saffron (about 1/10 gram)
• 1/2 cup (125 milliliters) or so of milk or extra water, if desired

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