Potato and Parsnip Soup
Creamy, comforting, and absolutely packed with flavor, this Potato and Parsnip Soup is the ultimate showcase of hearty root vegetables. A blend of russet potatoes and naturally sweet parsnips is simmered with fragrant garlic, yellow onion, and a hint of fresh thyme, then pureed to silky perfection. Infused with the richness of heavy cream and a dash of nutmeg, this soup strikes the perfect balance between earthy and indulgent. Perfect for cozy weeknight dinners or an elegant starter course, this versatile recipe takes just under an hour to prepare and serves four generous portions. Pair it with crusty bread, and don’t forget a sprinkle of chopped chives for a fresh, vibrant garnish. Warm, satisfying, and easy to make, this dish will quickly become a family favorite for chilly evenings.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 medium parsnips
- 1 large yellow onion
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons optional garnish: chopped chives
Instructions
Peel and dice the potatoes and parsnips into roughly 1-inch cubes. Set aside.
Peel and roughly chop the onion. Mince the garlic.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the chopped onion and sauté for 5-6 minutes until translucent and fragrant.
Add the garlic and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the diced potatoes and parsnips. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable broth and add the fresh thyme, nutmeg, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the potatoes and parsnips are tender when pierced with a fork.
Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend the soup in batches in a countertop blender.
Once smooth, return the soup to low heat and stir in the heavy cream. Heat through for 2-3 minutes, but do not let it boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with chopped chives if desired.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 43.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 7023 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
