Kartoffelsuppe (potato soup)

Instructions

1. Peel the potatoes, carrot, parsnip and celeriac, then cut them into small cubes about 1 cm.
2. Finely slice the onion, crush the garlic and clean the mushrooms, cutting them into slices.
3. In a large pot, heat the oil over medium heat and sweat the onion for 4 minutes without colouring.
4. Add the mushrooms and garlic, fry for 3 minutes until they release their liquid.
5. Add the root vegetables and potatoes, stir and let them fry for 2 minutes.
6. Pour in the hot stock, add the bay leaf, cover and simmer for 20 minutes until the vegetables are very tender.
7. Remove the bay leaf, add the marjoram and blend half of the soup to make it creamy while keeping some chunks.
8. Adjust the seasoning, stir in the crème fraîche off the heat and serve hot with country bread.