First, peel and dice the potatoes, onions and garlic cloves. Sauté everything in the hot butter in a large pot.
Add a liter of water, bring to a boil and after 10 minutes of cooking, strain or mash.
Wash the parsley, reserve a few leaves for decoration and add the rest to the soup with half of the cream and bring to the boil once.
Whip the remaining cream until stiff and carefully stir in the yolk. Add to the soup and let it get very hot again.
Season the potato soup with parsley to taste with salt, pepper and nutmeg and serve garnished with parsley leaves.
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