Tyrolean potato soup

Ingredients for 4 servings:

• 700 g floury potatoes
• 2 carrots
• 2 onions
• 3 tbsp oil
• 350 ml vegetable stock
• 200 ml whipped cream
• 2 slices of toast
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and dice the potatoes, carrots, and onions. Sauté the vegetables in a pan with 1 tablespoon of oil, then add the broth and simmer for about 20 minutes. Mash the vegetables with a potato masher, add 100 ml of cream, and bring to a boil. Season everything with salt and pepper. Cut the toast into cubes and fry in a pan with 2 tablespoons of oil until golden brown. Season with salt and pepper. Whisk the remaining cream a little. Ladle the soup into bowls, spoon the cream on top, and sprinkle with the toast cubes.