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Parsnip and Potato Soup

This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade 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

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.

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!

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

Katerina | Diethood
This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup.
4.34 from 3 votes
Servings : 5 to 6 Servings
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

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
 

  • 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.

Notes

WW Freestyle SmartPoints: 7

Nutrition

Calories: 258 kcal | Carbohydrates: 43 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 13 mg | Sodium: 843 mg | Potassium: 1005 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 4685 IU | Vitamin C: 36.3 mg | Calcium: 118 mg | Iron: 3.7 mg | Net Carbs: 34 g

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.

Course: Soup
Cuisine: American
Keyword: creamy soup recipe, homemade soup recipe, leek and potato soup recipe
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25 comments on “Parsnip and Potato Soup”

  1. Avatar photo
    maryarner@gmail.com

    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.

  2. Avatar photo
    Sonia Kuczynski

    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

  3. 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. Katerina - Diethood
      Katerina Petrovska

      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!

  4. 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

  5. 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.

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