Method
6 steps
01
Dice the onion and peel and chop the potatoes.
02
Heat oil in a pot and add the diced onion. Season with salt, pepper, paprika, and turmeric. Add the chopped potatoes and cook for 5 minutes.
03
Add water, cover with a lid, and simmer for 15 to 20 minutes.
04
While the soup is simmering, cut the bread into chunks. Cook the bread chunks in a pan with butter to make croutons.
05
Take the soup off the heat and add the creamy sheep cheese. Blend with an immersion blender until smooth.
06
Serve the soup topped with the buttery croutons, chopped chives, and parsley.
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