Creamy Potato Soup with Root Vegetables

Peel and clean the vegetables and potatoes, then cut them into approximately peanut-sized cubes.

In a medium-sized pot, melt the butter and sauté the chopped root vegetables (carrots, parsley root, celery) for about three minutes, stirring occasionally. Then add the onion, salt, and continue sautéing, stirring, until the vegetables start to lightly brown. Pour in 1.25 liters of hot water, cover, and cook for 5 minutes.

Then add the potatoes to the soup, replace the lid, and cook for another 10 minutes. It's okay if some of the vegetables overcook slightly, this will only thicken the soup.