This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup.
HOMEMADE PARSNIP 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. 😛
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.
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.
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
- 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
- Melt the butter in a large heavy pot and pour in the olive oil.
- Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
- Cook for 15 minutes, stirring occasionally.
- Stir in the vegetable broth.
- Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
- Discard bay leaf.
- 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.
- Return soup to pot and, if using, add milk; add in chili powder and stir to combine.
- Serve warm.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
28 comments on “Parsnip and Potato Soup”
Lovely soup I added tsp. Mild curry powder.
Really enjoyed this soup – will definitely make it again.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
This is an excellent soup recipe. The vegetables used are a good combination with the sweetness of carrots, the texture and bulk of potatoes and aromatic additions of onions and garlic. I added a cup more of broth and about a quarter cup of heavy cream. I didn’t use the optional chili powder. It was a very tasty, nourishing soup and easy to put together. I did use my immersion blender, but left some pieces of vegetables in the soup for more bulk and texture.
I am very glad you enjoyed it! Thank YOU! 🙂
Made the soup it is so yummy and plenty left to freeze!
I am very happy you enjoyed it! Thank YOU! 🙂
Parsnip and Potato Soup goes way back to European German and Jewish Ashkenazi and Polish Jewish Roots , many made this type of Soup like my Mom used to make when I was a child , Yummy, simple and delicious, also to mention super healthy too
Had some parsnips, used them in this soup, loved it, delicious, tasty & creamy – thank you
This soup is so simple and delicious!! Thank you so much!!
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 :)!
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!
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
What a beautiful soup. I recently tried parsnips for the first time. 🙂
It’s just possible that you made me crave a parsnip.
What’s up with that?
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.
Very lovely! I love parsnip but never used in soup before. I like how simple this soup is. Got to try it out!
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.
Hi Laura! Yes, I have turned up the heat to 85 many, many times! 🙂
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!!!
Your soup looks so creamy and delish!
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
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.
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.
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
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. 🙂
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. 🙂
I’m crushing on this soup! (I ♥ root vegetables.) Love that you left a few chunks too, it’s all about the texture! 😀