Erdapfelsuppe

Method

Peel and dice the potatoes into small cubes, then finely chop the onions. Heat butter in a large pot and gently fry the onions until softened and translucent. Add the diced potatoes and stir to coat with butter, cooking for 2-3 minutes. Pour in the warm stock and bring to the boil, then add caraway seeds and marjoram, seasoning with salt and pepper. Simmer for 20-25 minutes until the potatoes are completely tender and beginning to break down slightly, which will naturally thicken the soup. Taste and adjust seasoning as needed, then serve hot garnished with fresh parsley.