Delicious potato cream soup with whipped cream

Ingredients for 4 servings:

• 2 thick potatoes, floury
• 1 onion(s)
• 1 leek(s), white part only
• 1 liter chicken broth or water
• 200 ml dry white wine
• 30 g butter
• 100 g whipped cream, ice-cold
• Salt and pepper, freshly ground
• Nutmeg, freshly ground
• lemon juice
• Parmesan

Instructions

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

Peel, wash, and chop the onion, leek, and potatoes. Sauté the onions and leek in hot butter, then add the potatoes. Pour in the broth or water and white wine, season with salt, and bring to a boil. Simmer for about 20 minutes until tender. Puree the potato soup, pass it through a fine sieve, and pour it back into the pot. If the soup is too thick, add a little more hot chicken broth. Season to taste. For the icing, whip the cream until semi-stiff, season with salt, a little lemon juice, and nutmeg, and serve spoonfully over the soup. Finally, sprinkle with Parmesan cheese. Tip: For a special flavor, add 100 ml of sparkling wine to the soup.