Potato soup: a nice, hearty soup with a touch of extra virgin argan oil:
8 mashed potatoes
2 tablespoons flour or cornflour
fresh cream (at least 20 cl)
extra virgin argan oil
Peel the potatoes.
Cut the onions in four and the potatoes into pieces.
Put everything back in a Dutch oven.
Cover with water and cook over medium heat.
When potatoes are cooked, add flour, the herbs of your choice and a good dose of crème fraîche. Blend everything together.
Serve hot with oil extra virgin argan oil and poppy seeds.