Creamy Italian potato garlic soup
Heat the olive oil in a soup pot and fry the onion, garlic and marjoram at low setting in 5 to 8 minutes until they are brown but not brown.
Add the potato cubes and stock and let it boil. Boil the potato in about 10 minutes until done.
Add the mascarpone and puree the soup with a hand blender.
Season the soup to taste with salt and pepper and serve with Parmesan cheese.
Delicious with pizza rolls with bacon.
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