Potato soup with cream

450 g Potato

150 g cream

50 g butter
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2 onions

2 h. l. paprika

3 vegetable bouillon cube

spices

Chop onion rings, melt butter and fry the onion in it until soft (some onion rings leave for decoration). Add broth and spices, paprika and 1 tbsp tomato puree, chopped potatoes.

Cook for 45 minutes over low heat, and wipe again to warm soup. Add cream and hot soup to warm up.

Before serving, arrange soup with onion rings, fried in butter.