Peel the potatoes, wash thoroughly and chop coarsely. Peel and finely chop the onion.
Heat the olive oil in a large pot and sauté the onions. Add the potatoes and brown briefly over medium heat.
Then deglaze with the vegetable broth and cook for 20 minutes until soft. Then puree finely with a hand blender.
Add the liquid cream, season with thyme, salt, pepper and nutmeg. Add the balsamic vinegar and grated Parmesan, mix everything and simmer on low for another 5 minutes.
Finally, pour the soup into deep plates and serve hot.Buon appetito!