• 1 medium onion (or leeks), chopped
• Cooking oil
• ¾ pound parsley root, peeled and chopped
• ½ pound potatoes, peeled and chopped
• 1 quart broth (chicken or vegetable)
• ½ cup milk or cream (dairy or non-dairy), or to taste
• Nutmeg, parsley, salt and pepper to taste

Heat oil in pot on medium. Add onions and cook stirring until translucent, but not browning. Add parsley root and stir for another 2 minutes. Add potatoes and broth. Bring to a boil and reduce to a simmer until all veggies are tender. Puree. Add milk to taste. Season with nutmeg, salt and pepper to taste. Top with parsley (optional). Serve warm.