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30 g oil
30 g flour
1 onion
salt
pepper, majoram
3/4 l water
1/8 l sour cream or créme fraîche
finely chopped parsley
500 g potatoes
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Heat oil, add flour and roast until golden brown, pour over some cold liquid (water, soup or broth), stir until smooth, let it boil for some minutes. Add the finely chopped onion, season with salt and pepper, majoram and add the potatoes diced into small cubes. Shorly before serving, add the sour cream and parsley.

Tip: A dash of balsamic vinegar enhances flavour of the soup.