1 onion, diced
1small leek, sliced and rinsed
1/2 cup celeriac, peeled and diced (or sub celery)
2 Tbsps butter
2 Tbsps all-purpose flour
6-7 Cups cold water, or as needed
salt
pepper
2 cups yellow potatoes, diced (about 3)
Garnishs (to taste):
sour cream
bacon, cooked, then chopped or crumbled
german sausage, cooked, sliced
smoked sausage, cooked, sliced
Don't be scared by the celeriac. Just cut off the gnarliness and cube the pretty white insides. Melt the butter in a large pot and whisk in the flour, until a smooth paste forms (a light roux) - cook for about a minute. Do not let color. Whisk in the water, a little at a time, so as to avoid lumps. Start with 6 cups. You can add more at the end if you'd like a thinner broth. Add all ingredients except for the potatoes and the garnish. Bring to a simmer and cook 20 minutes. Add the cubed potatoes and continue cooking until tender. Garnish and serve.