Summary

Ingredients

• 6 medium potato (s)
• 2 carrot (s)
• 1 leek
• 1 parsley root (s) or a piece celeriac
• 1 onion (s)
• 900 ml water
• 2 tablespoon vegetable stock powder
• 2 teaspoons marjoram
• 1 bay leaf
• 150 ml cream
• 3 tablespoon parsley, chopped
• some oil

Also:

• 2 small potatoes

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Instructions

1. Peel and dice the potato. Cut the leek into rings. Peel the carrots and parsley root or celery and cut into small pieces. Peel and dice the onion.
2. Heat some oil in the pot and fry the onions until translucent. Briefly toast the remaining vegetables with the bay leaf and potatoes. Add the marjoram and pour in water. Bring to the boil and add the vegetable stock powder, simmer for 15 minutes.
3. When everything is soft, puree the soup, adding the cream, possibly a little more water, until the desired consistency is reached. Season with salt and pepper and sprinkle with the chopped parsley.
4. For the garnish I fried two small diced raw potatoes with oil in the pan and then poured them over the soup.
5. Those who follow a vegan diet can skip the cream or use a substitute.