Creamy Potato Soup with Root Vegetables

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

In a medium-sized pot, melt the butter 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.

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.