Schilcher Potato Cream Soup

For the cream of potato soup, peel onions and cut into small cubes. Clean leek and cut into rings.

Sauté both in melted butter and deglaze with Schilcher wine and let simmer a bit.

Pour in the whipped cream and the soup and add the garlic. Season with nutmeg and marjoram.

Add the peeled and diced potatoes and cook covered until soft.

Then puree the creamed potato soup with a blender and season with salt.

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