Creamy Potato Soup with Rosemary and Croutons

Peel the onion and chop roughly. Peel the potatoes and cut into cubes of approx. 1 x 2 cm. Cut the butter into cubes. Peel the garlic and press with the flat side of a knife. Cut the green part of the spring onion into fine rings.

Heat the olive oil in a pot over medium heat. Add the onion and sauté until translucent, stirring frequently. Add the potatoes and garlic and roast briefly. Season with salt and pepper, add the rosemary needles (plucked from the sprig) and fry everything for about 5 minutes, stirring.

Pour in 1 liter of boiling water and simmer uncovered over medium heat for about 15 minutes. Then stir in the whipping cream and cook for another minute.