Creamy Potato Soup with Root Vegetables

Steps

• 1
  Peel and clean the vegetables and potatoes, then cut them into approximately peanut-sized cubes.
• 2
  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.
• 3
  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.
• 4
  Remove two ladles of vegetables and potatoes from the soup (preferably with as little liquid as possible) and set aside. Purée the remaining contents of the pot until completely smooth with an immersion blender or food processor.
• 5
  Return the reserved vegetable pieces to the creamy soup. Taste and season with more salt if necessary. When serving, sprinkle generously with fresh, chopped parsley. Tip: For a richer flavor, you can add a little crushed garlic or a teaspoon of crumbled marjoram at the end of cooking.