I’m excited to share my Parsnip Potato Soup with you. This creamy, hearty soup is made with fresh parsnips, potatoes, and a hint of ginger, offering a warm and comforting bowl of goodness on any day.
Level: Easy
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 2 1/2 quarts
I love making Parsnip Potato Soup because it turns simple, everyday vegetables into a delicious and satisfying meal. Its smooth texture and subtle spices make it a perfect dish for chilly evenings or when you need a little extra comfort.
Description
This soup starts by gently sautéing sliced parsnips, leeks, diced potato, celery, and garlic in melted butter with fresh thyme and a touch of ginger. Sautéing these vegetables brings out their natural sweetness and deep flavor. Once they soften, I add chicken broth and water and let everything simmer until the flavors blend perfectly. After simmering, I blend the mixture until smooth and stir in heavy cream to create a luxuriously creamy finish. The result is a silky, warming soup that feels both hearty and light.
Ingredients
• 3 tbsp unsalted butter
• 4 fresh thyme sprigs
• 5 cups parsnips, peeled and thinly sliced
• 3 leeks, trimmed and thinly sliced
• 1 russet potato, peeled and diced
• 1/2 cup thinly sliced celery
• 2 garlic cloves, minced
• 2 1/2 tsp salt
• 1 1/2 tsp minced fresh ginger
• 3 cups chicken broth
• 2 cups water
• 1/2 cup heavy cream
Directions
- Sauté the Vegetables:
In a large Dutch oven over medium heat, melt the butter. Add the thyme sprigs, parsnips, leeks, diced potato, celery, garlic, salt, and ginger. Sauté for about 10 minutes, or until the parsnips start to soften and release their flavor. Remove and discard the thyme sprigs. - Simmer the Soup:
Pour in the chicken broth and water. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes. The vegetables should become tender and the flavors meld together beautifully. - Blend the Soup:
Carefully remove the pot from the heat. Using a blender, blend the soup in batches until smooth. Return the blended soup to the pot. - Finish with Cream:
Stir in the heavy cream and gently heat the soup on low for another 5 minutes until warmed through. - Serve:
Ladle the soup into bowls and enjoy it hot.
Process Details
• Sautéing for Flavor: I sauté the vegetables in butter with thyme and ginger to enhance their natural sweetness.
• Simmering: Allowing the soup to simmer gives the vegetables time to release their flavors into the broth.
• Blending in Batches: Blending the soup carefully ensures a smooth texture without losing the rich taste of the ingredients.
• Creamy Finish: Adding the heavy cream at the end creates a luxurious, velvety texture while keeping the flavors balanced.
Tips for Success
• Fresh Ingredients: Use fresh, firm parsnips and leeks for the best flavor and texture.
• Low and Slow: Keep the heat low when adding the cream to avoid curdling and preserve the smoothness of the soup.
• Blend in Batches: If your blender is small, process the soup in smaller portions for the best results.
• Season to Taste: Taste the soup after blending and adjust the salt if needed before adding the cream.
Serving Ideas
• With Crusty Bread: Enjoy this soup with a side of warm, crusty bread to soak up every drop.
• Garnish: A sprinkle of fresh thyme or a dash of black pepper on top adds a nice finishing touch.
• Starter or Main: This soup works well as a hearty starter or as a light main dish for lunch or dinner.
Nutrition Info (Approximate per Serving)
• Calories: 200–250
• Fat: 12–15 grams
• Carbohydrates: 25–30 grams
• Protein: 3–5 grams
I enjoy making Parsnip Potato Soup because it’s a simple yet hearty dish that transforms everyday vegetables into a creamy, flavorful meal. Its smooth texture and comforting taste make it perfect for a cozy meal at home. I hope you enjoy preparing and savoring this soup as much as I do—feel free to share your thoughts after trying it!
