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This silky, garlicky parsnip potato soup with butter and milk is a comforting one-pot soup for chilly nights in. Loaded with hidden sweet veggies and a dash of chili powder, it’s the perfect weeknight dinner.
Why I Love This Cozy Parsnip Potato Soup
If you’re looking for a new veggie recipe that tastes like a hug in a bowl, this thick parsnip potato soup with fresh herbs is just what you need.
- Packed with veggies. You get more than just parsnips and potatoes in every spoonful. It also has carrots and onions!
- Perfect for fall. Everyone loves cozy soups they can warm up with once the leaves start falling.
- Prep-friendly. Make this recipe in advance and refrigerate it or freeze it so it’s ready for your weekly dinners.
- Classic. Parsnips and potatoes is a classic, family-favorite flavor combination when it comes to hearty soups.
Ingredient Notes
Spicy chili powder, savory veggie broth, and fragrant garlic help bring out the flavors in this parsnip potato soup. Scroll to the bottom of the post for exact ingredient amounts.
- Butter – I prefer unsalted butter. Margarine works too.
- Olive oil – Feel free to use corn, canola, or vegetable oil.
- Parsnips – Make sure they’re peeled.
- Potatoes – 2 cups baby potatoes are a great swap.
- Carrots – You can use 1 cup baby carrots instead.
- Yellow onion – White onions are fine as well.
- Garlic – Fresh garlic and garlic paste are best for this.
- Fresh herbs – You need parsley and basil.
- Salt and pepper – Go for kosher salt and freshly-cracked black pepper.
- Bay leaf – Feel free to leave it out.
- Vegetable broth – Low-sodium versions are best.
- 2% milk – You can also use half-and-half or heavy cream.
- Chili powder – Cayenne pepper and red pepper flakes are good substitutes.
What Are Parsnips? What Do They Taste Like?
Parsnips are a pale-looking, fall and winter root veggie with a white to beige color. They’re long, thin, and pointy on one end. Parsnips are basically carrots’ close cousin. They’re also related to parsley. In terms of flavor, they have a sweet and slightly spicy licorice-like taste that’ll remind you of radishes. They also have a subtly nutty taste to them.
Tips and Variation Ideas
You can make this creamy parsnip potato soup even more comforting with some cream of chicken, cheese, and leftover veggies.
- Use leftovers. Swap the raw potatoes for leftover Air Fryer Potatoes or Grilled Potatoes in Foil. You can also use my Garlic Butter Roasted Carrots and Air Fryer Carrots. Don’t add them to the pot until the rest of the veggies are cooked through.
- Make it cheesy. Mix 4 oz cream cheese into the pot 5 minutes before blending the soup for added creaminess.
- Add protein. Shred my Instant Pot Turkey Breast or Roasted Chicken. Top the soup with it for a heartier bite.
- More soup. Instead of using milk for the recipe, add your favorite canned cream of chicken or cream of mushroom soup.
- Use the right pot. While stainless steel pots are great, it’s extremely easy for things to stick and burn. Use a non-stick pot or Dutch oven for making this soup to prevent any messes.
- Add toppings. A sprinkle of crispy croutons, salted pistachios, or crumbled bacon can add wonderful texture and flavor.
What Goes With Potato Parsnip Soup?
Hearty parsnip potato soup is great with your favorite steak, chicken, and pork dinners. I love it with my Juicy Pork Loin Roast, Steak au Poivre, or Classic Baked Chicken. For side ideas, stick to non-starchy recipes like my Asparagus Frittata and Shaved Brussels Sprouts Salad.
How to Store and Reheat Extras
This rich parsnip potato soup is great for prepping your weeknight dinners in advance.
- Fridge: Place it in an airtight container for up to 4 days. Discard immediately if it tastes sour.
- Freezer: Pour it into freezer bags or containers in serving-size portions. Freeze for up to 3 months and thaw overnight in the fridge. If it separates, use the immersion blender to process it again for 20-30 seconds until smooth.
- To reheat it: Microwave it for 30 seconds, stir, and microwave again until warm. For larger portions use a pot over medium-high heat for 8-10 minutes.
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Parsnip Potato Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1½ pounds parsnips, peeled and chopped
- 2 large russet potatoes, peeled and chopped
- 2 large 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 ½ tablespoon dried basil
- salt and freshly ground black pepper, to taste
- 1 bay leaf
- 4 cups vegetable broth
- ½ cup 2% milk, (you can also use half & half or heavy cream), optional
- ½ teaspoon chili powder, or to taste 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.
Nutrition
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.
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! 😀