Potato cream soup with rosemary and croutons

Peel and finely chop the red onion and garlic. Peel the potatoes and dice them into approx. 2 cm pieces. Finely slice the green part of the spring onion.

Heat the olive oil in a pot over medium heat. Sauté the red onion until translucent, then add the potatoes and garlic. Season with salt and pepper, add the plucked rosemary leaves, and sauté together for 5 minutes, stirring frequently.

Pour in 1 liter of hot water and cook uncovered over medium heat for 15 minutes, until the potatoes are soft. Then add the cream and boil for another 1 minute.