Boil the jacket potatoes, drain and let cool. Then peel and cut into slices.
Heat the butter in the pot and add the chopped onions, when they are translucent, add the flour and mix well so that there are no lumps. Pour in the vegetable broth, stirring with a whisk.
Add fresh herbs or frozen herbs to taste, season with salt, pepper and nutmeg.
Bring to a boil and simmer gently for about 10 minutes, stirring frequently. Then add the potato slices, refine with a dash of cream and bring to the boil again briefly. We serve it with breaded cutlets and fresh salad.