Parsnip-Potato Soup Recipe

Name: Parsnip-Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 4 fresh thyme sprigs; Kitchen string; 5 cups (1 1/2 lb.) peeled and thinly sliced parsnips; 3 leeks, white and light green parts only, thinly sliced; 1 russet potato, peeled and chopped; 1/2 cup thinly sliced celery; 2 garlic cloves, minced; 2 1/2 teaspoons kosher salt; 1 1/2 teaspoons minced fresh ginger; 3 cups reduced-sodium chicken broth; 1/2 cup heavy cream; Garnishes: sour cream, fresh chives, olive oil

Servings: persons

3 tablespoons butter
4 fresh thyme sprigs
Kitchen string
5 cups (1 1/2 lb.) peeled and thinly sliced parsnips
3 leeks, white and light green parts only, thinly sliced
1 russet potato, peeled and chopped
1/2 cup thinly sliced celery
2 garlic cloves, minced
2 1/2 teaspoons kosher salt
1 1/2 teaspoons minced fresh ginger
3 cups reduced-sodium chicken broth
1/2 cup heavy cream
Garnishes: sour cream, fresh chives, olive oil

1
Melt butter in a medium-size Dutch oven over medium heat. Tie thyme sprigs together with kitchen string. Add parsnips, next 6 ingredients, and thyme to Dutch oven, and cook, stirring often, 10 minutes. Stir in broth and 2 cups water, and bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.
2
Discard thyme. Process parsnip mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and stir in heavy cream.
3
Cook over medium heat, stirring often, 5 minutes or until hot. Serve immediately.
4
Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 4 fresh thyme sprigs, Kitchen string, 5 cups (1 1/2 lb.) peeled and thinly sliced parsnips, and more.

Yes, Parsnip-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.

Parsnip-Potato Soup

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