This started out as potato soup originally, and it’s morphed into a much more interesting dish.
Peel and cut up 2-4 potatoes, 4-5 parsley roots, 3 carrots and 2 leeks. place in pot and cover with water. Add 2 tsp salt and bring to a boil; reduce to a strong simmer. Skim any starchy foam that accumulates on the surface. Let simmer for 20-30 minutes. Turn off heat.
In a skillet, melt 3 TBL butter over medium heat. When it starts to foam, add 1–1/2 to 2 TBL flour. Stir to make a smooth mixture and keep stirring until it’s a nut-brown color, but be sure you don’t let it burn. Add it to the soup, keeping it mind it will splatter. When the mixture is thoroughly combined, bring the soup back to a simmer for another 20-30 minutes.
If you want the soup less chunky, use a potato masher to break some if up. Let cool and reheat the next day; it will be much thicker. Season with salt and pepper to taste.