I peeled and diced 8 potatoes, 3 onions, a parsnip, 3 cloves of garlic and a thumb-sized piece of fresh ginger.
Put all of it in a pot with 3 table spoons of sunflower oil, and let it braise till the veggies browned a bit.
Then I deglazed it with 200g of crème fraîche, 4 tea spoons of vegetable broth powder, and boiling water till it was all covered.
Added copious amounts of freshly-ground black pepper, nutmeg, turmeric, and something a Moroccan street trader sold to my sister-in-law as “lazy wives’ spice” (“you won’t need anything else to make your husband happy”).
When the potatoes were boiled soft, I blended the soup to a creamy consistency and served it with a dash of Sriracha sauce.
They liked it.
Sounds like the potato leek soup I make though with more spices. One time the grocery was out of leeks so I used shallots.
Leeks would work well, too.
But spices are key.
You really want a variety of hot, savoury, earthy and sweet flavors in there.
Cause the root veggies are kind of bland by themselves.