Cream of potato soup

Ingredients for 4 servings:

• 12 m.-sized potatoes
• 1 small onion(s)
• 1 tbsp butter or oil
• 1 tbsp flour
• 1 liter of water
• Salt
• Parsley or chives
• 1 tbsp sour cream, if needed
• 1 tbsp broth
• 1 pinch(s) lemongrass
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and quarter the potatoes, then boil for about 20 minutes. Peel and dice the onion. Heat the butter or oil in a pan and fry the diced onion until golden brown. Sprinkle the flour over the potatoes, toast briefly, and then transfer to a saucepan. Finally, deglaze with water. After about 5 minutes, add the potatoes. After about 8 minutes, puree the soup with a hand blender. Add the broth and sprinkle the herbs over the soup. Stir in the sour cream for an even creamier soup, if desired.