2 tbsp olive oil
1 onion, minced
2 medium-sized potatoes, small cubes
3 cups chicken broth
A dash of nutmeg
Salt and pepper, to taste
1 cup cooking cream
Sprig of fresh coriander
1. Heat the oil in a skillet, add the onion and potato and simmer for 4 minutes.
2. Add the broth and cover. Cook until the potatoes are soft and slightly mushy.
3. Season and add the cooking cream. Cook for an extra 5 minutes. Serve garnished with chopped coriander leaves.