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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.
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.