1) Boil the potatoes in their skin. Once cooked, take a tablespoon of cooking water and use it to dissolve saffron.
Drain the potatoes and mash them with a potato masher.
In this way it will be very easy to remove their skin.
Put the mashed potatoes in a blender.
Add the dissolved saffron and blender everything together, adding olive oil little by little. Add salt to taste and blend everything again for few seconds.
2) Depending on how you want your potato soup to be (more or less dense), you can add more olive oil or more hot water. When the potato soup is ready, pour it in bowls or monoportion glasses.
Cut the country salami in slices of about 0,5 cm height.
Dice the slices into cubes, and distribute them on the creamy potato soup, still warm. Decorate with the fresh thyme and serve.