1. 1

   Step 1

   Melt 50 g butter in a large pot over medium-high heat.

2. 2

   Step 2

   Add 250 g garlic cloves and sauté for 5 minutes until golden, stirring regularly.

   Timer 5 min
3. 3

   Step 3

   Add 1 diced onion and cook for 2 minutes until softened.

   Timer 2 min
4. 4

   Step 4

   Add 1.5 kg cubed potatoes and cook for 1 minute, stirring well.

   Timer 1 min
5. 5

   Step 5

   Pour in 750 ml vegetable stock and 750 ml water.

6. 6

   Step 6

   Season with 2 tsp salt and 1/8 tsp white pepper.

7. 7

   Step 7

   Bring to a simmer, then reduce heat and cook for 15 minutes until potatoes are soft.

   Timer 15 min
8. 8

   Step 8

   Stir in 120 ml cream and simmer for 1 minute.

   Timer 1 min
9. 9

   Step 9

   Remove from heat and blend until completely smooth.

10. 10

    Step 10

    For the garnish, mix 40 g panko, 45 ml olive oil, and 1/8 tsp salt in a bowl.

11. 11

    Step 11

    Fry the panko mixture in a pan over medium-high heat for 3 minutes until golden.

    Timer 3 min
12. 12

    Step 12

    Remove from heat, toss in 2 tsp parsley, and serve over the soup.

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