Peel the potatoes and cut them into small cubes. Peel the garlic and stir-fry the cloves and the potatoes in a frying pan drizzled with some organic extra virgin olive oil. Pour the saffron onto the potatoes and add another 500 ml of hot water (learn how to make saffron water in our article “How to use saffron”).
Add salt to taste and simmer for about 30 minutes. Remove the pot from the heat and mash the potatoes with a blender. Add the heavy cream, mix it into the potato puree and serve the soup hot with toasted bread croutons.