Ingredients
8 cups / 1.5 kg of raw or cooked (love leftovers) potatoes, cubed
About 6 oz / 170 g of smoked pork (bacon, sausage, ham hock, or ham bone). Smoked turkey will also do.
1 1/2 cups of peeled and cubed carrots (3 large carrots)
1 parsnip, peeled and cubed
1/4 of a large celery root (or a couple celery stalks, sliced)
8 cups / 2 liters of water
1/2 tbs of salt
6 peppercorns and allspice (whole)
2 bay leaves
For roux:
3 tbs of butter
3 tbs of flour
3/4 cup of chopped onion
1/2 tbs of marjoram
Directions
1
If using raw potatoes, peel and cube them. If using leftover baked potatoes, cube them and set aside.
2
Place raw potatoes*, smoked meat, carrots, parsnip, celery, salt, peppercorns and allspice in a large pot. Add water. Boil for about 20 minutes, or until veggies are soft.
3
*If using cooked potatoes, add them when the rest of the veggies are soft and heat through.
4
In a small sauté pan, melt butter, add chopped onion and sauté until slightly golden brown. Add marjoram and cook for another minute. Add flour and whisk until well combined. Add a couple of cups of hot soup and whisk to combine. Transfer roux into pot and stir well until soup thickens.