Parsnip And Potato Soup Recipe

Name: Parsnip And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1 Tablespoon Olive Oil; 2 whole Parsnips, 2 Should Be About 1.5 Pounds, Peeled And Chopped; 2 whole Potatoes, Peeled And Chopped; 2 whole Carrots, Cleaned And Sliced In 1-inch Rounds; 1 whole Yellow Onion, Chopped; 2 cloves Garlic, Minced; 2 Tablespoons Chopped Fresh Basil, Or 1 Tablespoon Dried Basil; 1 whole Bay Leaf; 3-1/2 cups Vegetable Broth, Or Enough To Just Cover The Vegetables; 1/2 cups Heavy Cream Or Milk; Salt To Taste; Freshly Ground Black Pepper, To Taste

Servings: persons

2 Tablespoons Butter
1 Tablespoon Olive Oil
2 whole Parsnips, 2 Should Be About 1.5 Pounds, Peeled And Chopped
2 whole Potatoes, Peeled And Chopped
2 whole Carrots, Cleaned And Sliced In 1-inch Rounds
1 whole Yellow Onion, Chopped
2 cloves Garlic, Minced
2 Tablespoons Chopped Fresh Basil, Or 1 Tablespoon Dried Basil
1 whole Bay Leaf
3-1/2 cups Vegetable Broth, Or Enough To Just Cover The Vegetables
1/2 cups Heavy Cream Or Milk
Salt To Taste
Freshly Ground Black Pepper, To Taste

1
Melt the butter in a large heavy pot over medium heat then pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf. Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth.
2
Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
3
Remove from heat and use an immersion blender to blend the soup until creamy. If you don't have an immersion blender, you can use a blender and blend until smooth. If you do use a standard blender, this should be done in several batches. Make sure to leave space in the blender and crack the top opening, to allow some steam to escape as you blend.
4
Return soup to pot and add heavy cream or milk; stir to combine.
5
Add salt and pepper to taste. Serve warm.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 Tablespoon Olive Oil, 2 whole Parsnips, 2 Should Be About 1.5 Pounds, Peeled And Chopped, 2 whole Potatoes, Peeled And Chopped, and more.

Yes, Parsnip And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip And Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions