Porcini mushroom potato cream soup

Cut potatoes into 1 cm cubes, finely chop the onion.

In a saucepan over medium heat, melt 60 g of butter and sauté the onion until translucent, stirring frequently. Add the potatoes, mix, season with salt and pepper, cover with a lid, and simmer for 3 minutes. Then pour in the broth, bring to a boil, reduce heat to one-third, and cook over low heat for 20 minutes.

Add the cream and cook for 1 minute. Then blend everything with an immersion blender and strain the soup through a sieve into a clean saucepan. Season with salt and pepper as needed.