Creamy Potato Soup with Root Vegetables

Method

• 1
  Peel, clean, and cut the vegetables and potatoes into hazelnut-sized cubes.
• 2
  Melt the butter in a medium-sized pot and sauté the chopped root vegetables for about three minutes, stirring occasionally. Then add the onion, season with salt, and continue to sauté until the vegetables just begin to stick to the bottom of the pot. Pour in 1.25 l of boiling water and simmer, covered, for 5 minutes.
• 3
  After this time, add the potatoes to the pot, cover again, and cook for another 10 minutes. It's fine if some of the potatoes and vegetables slightly fall apart.
• 4
  Remove two ladlefuls of vegetables and potatoes with as little liquid as possible from the pot and set aside. Finely blend the remaining contents of the pot with an immersion blender. Return the reserved vegetables to the soup, season again with salt if necessary, and serve sprinkled with freshly chopped parsley.
• 5
  Tip: For an even stronger flavor, you can add a crushed garlic clove and a teaspoon of dried marjoram one minute before the end of the cooking time. If desired, add a handful of young peas to the hot soup at the end.