Summary

Ingredients

• 200 g potato (s)
• 1 onion (s)
• 1 liter vegetable stock
• 150 g parmesan in one piece
• 150 g crème fraîche
• salt
• Pepper, freshly ground

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Instructions

1. Peel and wash the potatoes. Peel the onion. Cut the potatoes and onion into cubes.
2. Bring the stock to a boil and cook the diced vegetables over low heat for about 20 minutes with the lid closed.
3. In the meantime, grate the cheese.
4. Then puree the soup. Mix in the grated cheese and crème fraiche with a whisk. Briefly heat the soup again and season with salt and pepper.
5. I always serve fresh baguette with it.