Cream of potato soup

Ingredients for 4 servings:

• 2 kg floury potatoes
• 1 liter vegetable broth
• ½ liter meat broth
• 1 onion(s)
• 50 g butter
• 200 g cream
• 125 g crème fraîche
• 2 bay leaves
• 1 tbsp marjoram, dried
• 1 tbsp thyme, dried
• 1 tbsp rosemary, dried
• 1 tbsp, leveled salt
• n. B. Pfeffer
• e.g. nutmeg, freshly grated

Instructions

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

quick, creamy version

Wash, peel, and dice the potatoes. Peel and finely dice the onion. Heat the butter in a large saucepan. First, add the onions and sauté until translucent, then add the diced potatoes and roast for 2-3 minutes. Deglaze with the vegetable and meat stock. Add the marjoram, thyme, rosemary, bay leaves, salt, and pepper, and simmer for 15 minutes. Remove the pan from the heat, remove the bay leaves, and purée the soup (a blender produces the creamiest result, but an immersion blender also works). Stir in the cold cream and crème fraîche and season to taste with salt, pepper, and nutmeg.