Is the unpredictable weather putting you off making a cool dish? We’ve got the right recipe for you! This creamy potato soup with thyme is delicious either hot or cold. If you like, you can also serve it as a starter or an aperitif on slices of toast.

Ingredients for 4 people
White potatoes, 700 g
Onion, 100 g
Garlic, 1 clove
Vegetable stock, 500 ml
Fresh spreadable cheese or robiola cheese, 100 g
Extra virgin olive oil, 3 tablespoons
Thyme, 5 sprigs
Salt and pepper, to taste

Preparation
Thinly slice the onion and fry it over a low heat in a drizzle of extra virgin olive oil. Peel the garlic, cut it in half and remove the core with its stronger flavour to make it easier to digest. When the onion gets soft (don’t let it turn golden brown), add the garlic and the sprigs of thyme. Cook it over a low heat for about 10 minutes and add a few tablespoons of water if necessary.
Carefully wash the potatoes, peel them, dice them and add them to the other fried ingredients. Add some salt and pepper, remove the sprigs of thyme, pour in the vegetable stock until it completely covers the potatoes and then cook for 20 minutes. Once this time is up, use a hand-held blender to get a creamy mixture, then add the soft cheese and mix it all together carefully. Put the creamy soup in glasses and decorate with a few leaves of thyme.