Potato soup according to grandma's recipe

Ingredients for 8 servings:

• 3 potatoes, depending on size 3-5
• 1 carrot(s)
• 1 piece(s) celeriac
• 1 small onion(s)
• some flour
• oil
• some parsley
• Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For the soup, I always use store-bought soup vegetables and add 3-5 potatoes, depending on their size. I leave out the leek, however, as it tends to be stringy when cooked. Cut all the vegetables, except for the onion, into pieces of any size. Peel the onion, but leave it whole. Cook everything in a pot with 2-2.5 liters of water until soft. In the meantime, finely chop some fresh parsley. Make a light brown roux from the flour and oil. It shouldn’t be too light, as otherwise the soup will taste of flour. Fish out the onion and stir the roux into the soup. Be careful when adding it, as it might splatter! Let the soup simmer for a few more minutes, then season with salt and sprinkle with finely chopped parsley. Children also really enjoy this soup.