Creamy Potato Soup



  • 2 tablespoons GEA Extra Sunflower Oil
  • 400 g cooked potatoes
  • 2 teaspoons flour
  • 250 ml cream
  • 1 garlic clove
  • 1 onion
  • Parsley
  • bay leaf
  • A little thyme
  • Salt and pepper


Cook GEA Extra Sunflower Oil and flour in a saucepan, stirring continuously over low heat until mixture turns light golden. Add minced onion and garlic. Add enough broth to make a thick soup and bring to a boil. Stir in cream. Add the pre-boiled and diced potatoes. Add herbs and season with salt and pepper.

Bon appétit!