Potato, Parsnip, and Celery Root Soup Recipe

Name: Potato, Parsnip, and Celery Root Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 2 large leeks, white and light green parts only, sliced; Kosher salt; 2 large Yukon gold or other waxy potatoes (about 1 pound), peeled and diced; 2 medium parsnips (about 8 ounces), peeled and diced; 1 medium celery root (about 10 ounces), peeled and diced; 2 large cloves garlic, chopped; 1 teaspoon ground mustard; 4 large sprigs thyme; 1 bay leaf; 1/4 cup dry white wine or dry vermouth; 4 cups homemade vegetable broth (or low-sodium store-bought broth); 1 cup water; 1/4 cup heavy cream (optional); 1 tablespoon freshly squeezed lemon juice, more as needed

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 large leeks, white and light green parts only, sliced
Kosher salt
2 large Yukon gold or other waxy potatoes (about 1 pound), peeled and diced
2 medium parsnips (about 8 ounces), peeled and diced
1 medium celery root (about 10 ounces), peeled and diced
2 large cloves garlic, chopped
1 teaspoon ground mustard
4 large sprigs thyme
1 bay leaf
1/4 cup dry white wine or dry vermouth
4 cups homemade vegetable broth (or low-sodium store-bought broth)
1 cup water
1/4 cup heavy cream (optional)
1 tablespoon freshly squeezed lemon juice, more as needed

1
In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat.
2
Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes.
3
Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes.
4
Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic.
5
Add the wine and cook until the liquid has completely evaporated, about 1 minute.
6
Add the broth and water, cover the pot partially, and increase the heat to medium-high.
7
Bring just to a boil, then lower the heat to maintain a gentle simmer.
8
Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
9
To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender).
10
If you prefer a thinner soup, add a little more water to adjust the thickness.
11
Stir in the cream and the lemon juice and taste.
12
Adjust with more lemon juice or salt as needed and reheat as necessary.
13
This soup is wonderful garnished with fresh croutons sauteed in butter and some chopped chives.

343

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, 2 large leeks, white and light green parts only, sliced, Kosher salt, and more.

Yes, Potato, Parsnip, and Celery Root 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!

Potato, Parsnip, and Celery Root Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions