Ingredients For Parsnip Potato Soup

  • 3 tbs. 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

Step By Step Directions: Parsnip Potato Soup

1 In a dutch oven over medium heat, add the butter. When the butter melts, add the thyme sprigs and parsnips, leeks, potato, celery, garlic, salt, and ginger. Saute for 10 minutes or until the parsnips are tender. Remove the thyme sprigs and discard.

2 Add the chicken broth and water to the pan. Bring the soup to a boil and reduce the heat to low. Simmer for 15 minutes. Remove the pan from the heat. Unless you have a large blender, you will need to process the soup in batches. Add the soup to a blender. Process until smooth. Pour the soup back into the pan. Stir in the heavy cream. Place the pan back on the stove over low heat. Simmer for 5 minutes. Remove the pan from the heat and serve.

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