Roasted Potato Soup with Cream

Preparation Time:
50 mins
Baking Time:
10 people


  • 1.5 kg potatoes 
  • 7 cloves of garlic 
  • 5 onions 
  • 10 stems of thyme 
  • 12 tbsp olive oil 
  • 5 tsp smoked paprika powder 
  • 2.5 l of vegetable broth 
  • 500 ml Oldenburger SHANI Whipping Cream, 35% fat 
  • sea salt 
  • freshly milled pepper 
  • sugar 
  • nutmeg, grated 
  • 300 g cashew nuts 
  • 2.5 tsp powdered sugar 
  • 5 stalks of parsley



Peel and wash the potatoes, pat dry and cut into large pieces. Peel garlic and slice. Peel and dice the onions. Wash the thyme, shake it dry and pluck the leaves. Roughly chop the cashews.

Sauteing the Potatoes

Heat oil in a large pan and add potatoes, garlic and onions. Saute until golden brown. Add the paprika powder and saute briefly. Deglaze with vegetable broth and leave to cook for about 20 minutes.

The Cashews

Dry-fry the chopped cashews in a pan without oil. Sprinkle powdered sugar over the nuts using a sieve, caramelize and season with sea salt and let it cool on a flat sheet.

Preparing the Soup

As soon as the potatoes are cooked, add Oldenburger SHANI Whipping Cream, boil briefly and finely mix for about 1 minute in a blender. Season with sea salt, freshly milled pepper, sugar and nutmeg.

The Final Touch

Garnish with cashews and parsley and serve immediately.

Tips from Chefs to Chefs

01. To give the topping a little kick, simply sprinkle 1 pinch of curry powder over the cashew nuts while caramelizing them in a pan

02. Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour enhancer.

Recommended Products

Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg
  • natural and creamy flavour
  • great stability
  • great whipping volume
  • ideal for filling

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