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parsnip leek and potato soup

TheOrganizedChef avatar
Recipe by
Garrison Wayne
@TheOrganizedChef
La Quinta, CA

I love soups that you just throw everything in a pot and let cook until tender......and then you puree to a marvelous creamy textured masterpiece. Parsnips are seasonal and readily available in the winter months. If you are unfamiliar with them, this recipe will be a good way to get acquainted with them. Make sure when cleaning leeks, that you separate the sections so any sand is removed. Any soup with leeks is sure to be a success. This soup is surprisingly well balanced without the addition of cream, making it a low calorie option. If you don’t have an immersion blender....buy one!

yield 8 - 10
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For parsnip leek and potato soup

  • 8 c
    water
  • 4 tsp
    better than bouillon vegetable base
  • 1 lb
    parsnips, peeled, rough chop
  • 1 lb
    leeks, cleaned, chopped, white and medium green parts only
  • 3 or 4 md
    russet potatoes, peeled, 1 inch dice
  • 2 1/2 Tbsp
    unsalted butter
  • 1 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    dry thyme leaves
  • 1 lg
    bay leaf
  • 3 dash
    nutmeg

How To Make parsnip leek and potato soup

  • 1
    Place all of the ingredients, except nutmeg, in a large stockpot. Bring to a boil, then reduce heat and cover with lid for 35 minutes.
  • 2
    Turn off heat and leave covered until cool enough to purée.
  • 3
    To purée, use an immersion blender. I do not remove the bay leaf, I just keep it in the mix.
  • 4
    Once puréed, add the nutmeg and stir well. If desired, you can add heavy cream or half and half . If so, adjust salt and pepper.
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