Potato Soup

Peel the onion and dice it finely.

• 1 Onion

Melt the butter in a large pot over medium heat until it foams slightly.

• 15 g Butter

Add the diced onion and cook over low heat for about 6 minutes until soft and translucent. Stir now and then.

Meanwhile, while step 3 runs

Meanwhile, peel the potatoes and cut them into cubes of about 2 cm.

• 500 g Potatoes

Meanwhile, while step 3 runs

Meanwhile, peel the carrots and cut them into cubes of about 1 cm (smaller than the potatoes, because they take longer).

• 2 Carrots

Add the diced potatoes and carrots to the pot and cook for about 1 minute, stirring, until everything is glossy.

Pour in 700 ml vegetable broth and bring to a rolling boil over high heat.

• 700 ml Vegetable broth

Cover and simmer over low heat for about 20 minutes until the potatoes fall apart when you poke them.

Meanwhile, while step 8 runs

Meanwhile, wash the parsley, shake it dry and chop the leaves finely.

• ½ bunch Parsley

Take the pot off the heat and briefly blend the soup with the immersion blender until it thickens but still has some chunks.

Stir in the cream and briefly heat the soup through again over low heat.

• 50 ml Heavy cream

Season to taste with salt, pepper and a pinch of nutmeg.

• Salt
• Pepper
• Nutmeg

Ladle the soup into bowls and sprinkle with the parsley.