1 bulb garlic
2 onions
2-3 large potatoes, previously cooked
200 ml cream
0,5 l meat stock
olive oil
salt
pepper
nutmeg

Chop the onions and the garlic and fry in olive oil. Add the stock and the diced potatoes and allow to cook for 20 minutes. Remove from heat and make a puree. Add the cream and the spices. Decorate the soup with diced roasted bread.