Peel the potatoes and dice them. Peel the onion and dice finely. Heat some olive oil in a big pot and sauté the onion dices. Add the potato dices and also sautße them a few minutes under constantly stiring. Then add the soup and boil everything vor about 20 minutes. Add the horseradish, refine with whipping creme and mit it all up with an immersion blender until creamy. Season with salt & pepper.
Cut the bread into dices. Heat oliveoil in a pan and add the peeled and halved garlic cloves. Add the bread dices and roast until crunchy.
Refine the soup with the garlic bread croutons and some fresh chopped parsley.
In cooporation with Mautner.