parsnip soup 7titlewp Parsnip and Potato Soup

Hello my lovelies! I hope you are having a beautiful and blessed Sunday. I want to hug you all for always coming by here and reading my words, taking in my silliness, and hopefully laughing with me and not at me. icon razz Parsnip and Potato Soup

Pictured above are two bowls filled with Parsnip and Potato Soup. A warm, silky, chunky, and VERY good soup. Like, lick your bowl to the last drop good. I wish we had taste-o-vision!

I’m totally trying to sell the soup. I shouldn’t though. It speaks for itself. It’s delicious!

On another note, I’m totally on a soup kick and it’s all because of that white stuff on the ground – it won’t go away! Don’t worry, I won’t talk about the weather, but you should know that I really want sun. That’s all.

parsnip soupwp Parsnip and Potato Soup

Just a few short days ago, we enjoyed some French Onion Soup, and two days before that we had this Parsnip and Potato Soup – I had to keep us warm, somehow. The thermostat goes only up to 85. Oops. There I go talking about the weather again. Sorry. So, how are you? How are the kids? How’s the weather by you? Is it warm? That’s nice. We’re freezing.

But, even if it’s warm by you, you still need to taste this soup. I mean, you still need to eat your parsnips, right? How often do you eat parsnips? See! Not very often. I knew it! Now you get to have two parsnips all at once!

This soup is so simple and it comes together in like, I dunno, 47 minutes. You chop up a few root vegetables, chiffonade some fresh basil, (chiffonade? I sound like I know what I’m talkin’ about!) pour in some veggie stock, and let the soup go to town! Don’t forget the seasonings – you know, salt ‘n peppa. They kinda add flavor to like everything.

parsnip soup wp Parsnip and Potato Soup

Once your house is filled with a delicious aroma, the soup is nearly done. Next thing is to just reach for your immersion blender and give this soup a couple of spins here and there. I don’t puree all of it – I leave a few chunks for texture. I am big on texture. You can also use a blender. Or not. You don’t have to use either one. You can have this soup in a chunky form. Noone will judge.


Parsnip and Potato Soup
Prep time
Cook time
Total time
A recipe for homemade, creamy, slightly sweet, Parsnip and Potato Soup.
Serves: Makes 4 to 6 servings
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 2 parsnips, about 1.5 pounds, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 carrots, cleaned and sliced in 1-inch rounds
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil, or 1 tablespoon dried basil
  • 1 bay leaf
  • 3 to 4 cups vegetable broth, or enough to just cover the vegetables - you can also use 2 cans (14.5-ounces each) of vegetable broth
  • ½ cup heavy cream or milk
  • salt
  • freshly ground black pepper
  1. Melt the butter in a large heavy pot and pour in the olive oil.
  2. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
  3. Cook for 10 minutes, stirring occasionally.
  4. Stir in the vegetable broth.
  5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
  6. Discard bay leaf.
  7. 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. This should be done in several batches.
  8. Return soup to pot and add heavy cream or milk; stir to combine.
  9. Add salt and pepper to taste.
  10. Serve warm.
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21 Comments on this article. Feel free to join this conversation.

  1. Carole May 2, 2013 at 7:53 PM - Reply

    Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about parsnip and pumpkin? This is the link . I do hope to see you there. Cheers

  2. Ramona March 13, 2013 at 3:18 PM - Reply

    What a beautiful soup. I recently tried parsnips for the first time. :)

  3. kirsten@FarmFreshFeasts March 13, 2013 at 8:57 AM - Reply

    It’s just possible that you made me crave a parsnip.

    What’s up with that?

  4. Gourmantine March 13, 2013 at 4:29 AM - Reply

    Beautiful and sunny soup!
    p.s. I’m totally with you concerning the weather. It’s snowing here as I write, something unseen and unheard at this time for NL.

  5. Nami | Just One Cookbook March 12, 2013 at 1:33 AM - Reply

    Very lovely! I love parsnip but never used in soup before. I like how simple this soup is. Got to try it out!

  6. Laura Dembowski (@piesandplots) March 11, 2013 at 7:42 PM - Reply

    I hate the cold weather too. All I talk about is how horrible it is and how much I want it to be warm and sunny and how I want to move to CA. It’s all I think about so it’s all I talk about. But you don’t really turn the heat up to 85, do you? I think I would die! I keep it below 70.

    • Katerina Petrovska March 11, 2013 at 8:06 PM - Reply

      Hi Laura! Yes, I have turned up the heat to 85 many, many times! :)

  7. Sarah March 10, 2013 at 8:21 PM - Reply

    This looks really yummy! :-) I know how you feel about the snow!! It just keeps coming back!!! Don’t worry… spring is on the way!!!

  8. Laura (Tutti Dolci) March 10, 2013 at 2:07 PM - Reply

    Your soup looks so creamy and delish!

  9. Sandra's Easy Cooking March 10, 2013 at 1:29 PM - Reply

    This looks lovely, Kate! I love love your presentation and lick the screen pictures LOL!
    No seriously so gorgeous…and recipe I never tried before but from the look of it sounds divine!
    Stay warm up there…I am sending you virtual weekend warmness from the south!:D

  10. White stuff on the ground. Don’t know what you’re talking about. :) Yeah, we’re up in the 60’s today, sorry. But I’d take a bowl of this soup no matter what the temperature. It looks and sounds amazing.

  11. Jean (Lemons & Anchovies) March 10, 2013 at 11:18 AM - Reply

    Because I didn’t grow up eating parsnips I don’t think of buying them often. But I love them now. I tend to roast them and add them to a brothy soup. Now I’ll have to try your recipe. It looks so smooth and creamy; I already love it.

  12. Ian Dixon March 10, 2013 at 10:04 AM - Reply

    I’d go along with your thoughts on leaving some chunks of potato and parsnip in because I think that makes for a much better final result.
    Personally, I would leave out the cream/milk but that is simply my taste.
    Got more parsnips coming in a few days so this could be a one to try because they do have a great taste

  13. A_Boleyn March 10, 2013 at 9:55 AM - Reply

    I don’t think I’ve ever bought parsnips to cook in my kitchen but the soup sounds pretty tasty. I want to make cream of leek soup first but maybe, one day, I can try this one. :)

    • Katerina Petrovska March 10, 2013 at 9:57 AM - Reply

      I have a beautiful, creamy leek and potato soup on the blog… type it into the search box and it will show up. It’s soooo good! And you can make it in the slow cooker. :)

  14. Valerie March 10, 2013 at 9:35 AM - Reply

    I’m crushing on this soup! (I ♥ root vegetables.) Love that you left a few chunks too, it’s all about the texture! :D

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