Creamy potato soup with rosemary and croutons

Instructions

• 1
  Peel the onion and chop it coarsely. Peel the potatoes and cut them into cubes of approximately 1 x 2 cm. Cut the cold butter into larger cubes. Peel the garlic and crush it with the flat side of a knife. Finely chop the green part of the spring onion.
• 2
  In a spacious pot, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent. Add the potatoes and garlic, then mix well. Season with salt, pepper, and chopped rosemary leaves. Continue to sauté everything for 5 minutes, stirring often.
• 3
  Pour 1 liter of boiling water over the vegetables and simmer uncovered, over medium heat, for 15 minutes. Add the cooking cream, stir, and let it simmer for another 1 minute.
• 4
  Remove the pot from the heat, add the cold butter cubes, and blend everything with an immersion blender until you get a fine and creamy consistency. Adjust the taste with salt if necessary.
• 5
  For croutons: Cut the baguette or bun into cubes of approximately 0.5 cm. In a pan, melt the butter over medium heat along with a little rosemary. Add the bread cubes and fry them until golden and crispy. Season with salt and pepper, then let them cool slightly.
• 6
  Serve the creamy soup warm, garnished with crispy croutons and finely chopped spring onion. For an even finer texture, you can pass the soup through a fine-mesh sieve after blending.