Parsnip-Potato Soup

1. 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. 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. 3

   Cook over medium heat, stirring often, 5 minutes or until hot. Serve immediately.

4. 4

   Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

* Per serving · 4 servings · Values may vary.