Potato Cream Soup

Ingredients

• 1 onion
• 1 stalk leek
• 250 g Potatoes
• 1 tbsp butter
• Salt
• pepper (ground)
• 1 tsp Marjoram
• 0.5 cup meat broth (ready-made)
• 250 ml milk
• 125 ml whipping cream
• 1 daisy flower (freshly picked)

Instructions

1. 1.

   Peel and chop the onion. Wash, trim, and slice the leek into thin strips.

2. 2.

   Melt butter in a pot, sauté onion and leek, season with salt, pepper, and marjoram.

3. 3.

   Peel potatoes and roughly break them apart.

4. 4.

   Add potatoes to the pot, let them brown briefly, pour in broth, bring to a boil, then simmer on medium heat for about 20 minutes until tender.

5. 5.

   Blend the soup, adjust seasoning as desired. Add milk and chill in the refrigerator.

6. 6.

   Whip cream until stiff, fold two-thirds into the soup. Remove stems from daisy, rinse, drain. Spoon soup onto plates, top with remaining whipped cream, garnish with daisy petals, and serve.