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Homemade Creamy Parsnip Potato Soup photo
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Creamy Parsnip Potato Soup

This Creamy Parsnip Potato Soup is SO EASY! A velvety blend of sweet parsnips and creamy potatoes perfect for cozy, comforting meals any time.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Comfort Food, Easy, Gluten-Free, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil for sautéing the aromatics and bringing out their flavors
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 parsnips peeled and diced
  • 2 potatoes peeled and diced
  • 4 cups vegetable broth flavorful liquid base
  • 1 cup heavy cream for richness and smooth texture
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • Heat the olive oil in your pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute, making sure the garlic doesn’t brown.
  • Toss in the diced parsnips and potatoes. Stir them around with the onions and garlic so they get coated in the warm oil and start softening.
  • Add the vegetable broth, ensuring all the veggies are covered. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the parsnips and potatoes are tender when poked with a fork.
  • Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, blend the soup in batches in a regular blender, then return it to the pot.
  • Pour in the heavy cream and stir well to combine. Season with salt and pepper to taste. Warm the soup gently over low heat if needed, but do not let it boil again.
  • Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately with your favorite crusty bread or a light salad.

Equipment

  • Large Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon or Spatula
  • Immersion blender or regular blender
  • Measuring cups and spoons

Notes

  • For a dairy-free version, substitute heavy cream with coconut or cashew cream.
  • If soup is too thick, add more vegetable broth or water to reach desired consistency.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.