Heat the oil in the soup pot.

Add finely chopped onions and sauté uncovered over very low heat for 10 minutes, stirring occasionally, until glossy but not browned.

Meanwhile, peel the parsley root and carrots, then cut them into small cubes.

Add the parsley root and carrots to the onions. This should be about 20 minutes after the onions first went into the pot.

Add the water, peeled potatoes cut into 1 cm cubes, bay leaf, marjoram, salt, and pepper.

Cover and cook over slightly below medium heat for 20 minutes.

Add the butter, diced sausage, chopped parsley, and chopped chives. Stir and cook over low heat for just under 10 minutes. You may skip the sausage or replace it with steamed bacon.

Mix the cream with the flour and turmeric, then add it to the pot. You may skip the turmeric.

Bring the soup back to a boil, then turn off the heat.

Taste and adjust salt or pepper if needed.