Inge's potato soup

Ingredients for 2 servings:

• 400 g potatoes
• 100 g carrot(s)
• 80 g celeriac
• 50 g parsley root(s)
• 100 g leek
• 2 tbsp parsley, finely chopped
• 1 bay leaf
• 2 tbsp rapeseed oil
• 1 liter vegetable broth
• 1 tsp, sautéed marjoram, dried
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel and dice the potatoes, carrots, celery, and parsley root. Slice the leek into rings and finely chop the parsley. Heat the oil in a saucepan. Sauté the diced potatoes, vegetables, and leek for about 4 minutes. Deglaze with the vegetable stock. Add the bay leaf and marjoram, cover, and simmer over medium heat for 25-30 minutes. Add more vegetable stock if necessary. Remove the soup from the heat and puree with a hand blender. Season with salt, pepper, and nutmeg. Add the freshly chopped parsley.