· Potatoes (lots)
· Carrots
· Leek
· Parsley Root
· Parsnip
· Celery Root
· Fresh Parsley
· Vegetable Oil
· Salt or Vegetable Stock, Pepper
· if desired Crème fraîche


Wash and cut the leek, sauté it until just before it changes color to brown.
Peel and cut all remaining vegetables and add them alongside water to the pot.
Let it cook until vegetables are soft. Then use a masher until the soup is a thick liquid and no noticeable vegetable pieces remain. Season it while you do. You might need to add water as well if the soup is too thick.


Eat the Soup!