Butter soup with fried potatoes

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 1 liter buttermilk
• 1 cup whipped cream, 200 ml
• 250 ml water
• 1 tbsp, leveled flour
• Salt
• Clarified butter

Instructions

Working time approx. 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 50 minutes

Buddersuppn – old recipe from eastern Upper Palatinate

Steam potatoes in the morning for dinner or the night before, peel them, and cover and let cool. Slice the potatoes. Put the water in a soup pot, stir in the flour with a whisk, and bring to a boil while stirring. Stir in the buttermilk and bring everything to a boil while stirring. Stir in the cream, season the soup with salt, and keep warm. Heat a non-stick frying pan, add a little clarified butter, and fry the potatoes until golden brown, seasoning with salt. Traditionally, everyone helps themselves to some soup, then the soup pot is put back on warm, and the frying pan is placed in the middle of the table. Everyone then takes a little from the pan and dips into the soup.