Creamy potato soup with rosemary and croutons

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.

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.

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.