Heat the olive oil with the butter.

Once well mixed, add the onion and garlic to sauté. Add salt, pepper, garlic powder, and marjoram.

Set aside the garlic cloves and place them in the blender.

Add the grated potato and fry for 3 minutes over low heat, stirring constantly.

In the blender, add the sour cream, warm pork broth, and bell pepper, and blend.

Slowly add the evaporated milk and let it simmer over low heat until the desired consistency is reached. Remember that grated potato cooks slowly.

Serve in a deep dish and accompany with croutons or saltine crackers and grated Parmesan cheese.

Separately, roast the bell pepper. Once roasted, remove the skin and seeds. Then place it in the blender with the garlic cloves. I roast it in the air fryer, it's wonderful.