Potato cream soup with Parmesan

Ingredients for 4 servings:

• 800 g potatoes, floury
• 2 parsley roots
• 2 garlic cloves
• 1 onion(s)
• 2 tbsp butter
• 1 liter vegetable broth
• 100 g sour cream or crème fraîche
• 80 g Parmesan
• some nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely chop the onion and garlic. Peel, wash, and roughly chop the potatoes and parsley roots. Melt the butter in a large saucepan and sauté the onion and garlic over low heat until translucent. Add the potatoes and parsley roots and sauté briefly. Then pour in the vegetable stock. Bring to a boil in a covered pan and simmer for 20 minutes over low heat. Purée everything with a hand blender. Add the sour cream and Parmesan cheese and stir in. Bring the soup to a boil briefly. Season with salt, pepper, and nutmeg.