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Parsnip and Potato Soup

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Parsnip and Potato Soup – A recipe for homemade, creamy, slightly sweet, and delicious Parsnip and Potato Soup.

Parsnip and Potato Soup | www.diethood.com | A recipe for a homemade, creamy, slightly sweet, Parsnip and Potato Soup | #recipe #soup #dinner #parsnips #potatoes

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. 😛

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 this soup with potatoes and parsnip, but I shouldn’t try so hard. 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 and Potato Soup | www.diethood.com | A recipe for a homemade, creamy, slightly sweet, Parsnip and Potato Soup | #recipe #soup #dinner #parsnips #potatoes

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 and Potato Soup | www.diethood.com | A recipe for a homemade, creamy, slightly sweet, Parsnip and Potato Soup | #recipe #soup #dinner #parsnips #potatoes

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.

ENJOY!

3 from 1 vote
Parsnip and Potato Soup | www.diethood.com | A recipe for a homemade, creamy, slightly sweet, Parsnip and Potato Soup | #recipe #soup #dinner #parsnips #potatoes
Parsnip and Potato Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
A recipe for homemade, creamy, slightly sweet, Parsnip and Potato Soup.
Servings: 5 to 6 Servings
Calories: 258 kcal
Ingredients
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1.5 pounds parsnips , peeled and chopped
  • 2 big potatoes , peeled and chopped
  • 2 big carrots , cleaned and sliced in 1-inch rounds
  • 1 medium yellow onion , chopped
  • 3 cloves garlic , minced
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil , or 1 tablespoon dried basil
  • salt and fresh ground pepper, to taste
  • 1 bay leaf
  • 4 cups low sodium vegetable broth , or enough to just cover the vegetables - you can also use 2 cans (14.5-ounces each) of vegetable broth
  • 1/2 cup 2% milk (you can also use half & half or heavy cream) , optional
  • 1/4 teaspoon chili powder , optional
Instructions
  1. Melt the butter in a large heavy pot and pour in the olive oil.
  2. Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.

  3. Cook for 15 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, if using, add milk; add in chili powder and stir to combine.

  9. Serve warm.
Recipe Notes

WW Freestyle SmartPoints: 7

Nutrition Facts
Parsnip and Potato Soup
Amount Per Serving
Calories 258 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 843mg 35%
Potassium 1005mg 29%
Total Carbohydrates 43g 14%
Dietary Fiber 9g 36%
Sugars 11g
Protein 5g 10%
Vitamin A 93.7%
Vitamin C 44%
Calcium 11.8%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.

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25 Responses
  1. Dessy

    Hiya! I am making this soup now and was wondering when you said ‘5.Bring to a boil’ it did not mention about water. How much water should I put in? or is this only with milk in the end? So excited for this soup thou <3!! Love parsnip so wanted to make this soup for a while :)!

    1. Hi! You have to add vegetable broth to it – that is what you will boil. After you cook the veggies at the beginning, you will then want to add 4 cups of broth to the pot. This is in the instructions under the 4th step. I hope this helps!

  2. 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.

  3. 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

  4. 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.

  5. 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

  6. 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. 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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