Creamy Potato Soup

This creamy potato soup is a lightened up recipe from my native Czech cuisine. It is nicely thick but has none of the butter or flour.

3-4 tablespoons olive or coconut oil
3 medium onions
3 garlic cloves
2-3 carrots
1 small celeriac (about half pound = 225g)
1 (100-150g) parsley root (looks kind of like parsnips, use more celeriac or carrots instead if you have trouble finding it)
1 and ½ pound (650g) potatoes
8 cups (2l) vegetable broth (use low sodium if desired)
optional: handful dried mushrooms, soaked in warm water and drained (Czechs most commonly use a mushroom called summer cep but other kinds will also do)
salt & pepper to taste (I used ½ teaspoon salt and ¼ teaspoon pepper)
1-2 tablespoons marjoram

View the full recipe at WIN-WIN FOOD →