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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and dice the potatoes and parsnips into roughly 1-inch cubes. Set aside.

Step 2

Peel and roughly chop the onion. Mince the garlic.

Step 3

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.

Step 4

Add the chopped onion and sauté for 5-6 minutes until translucent and fragrant.

Step 5

Add the garlic and cook for another 1 minute, stirring frequently to prevent burning.

Step 6

Stir in the diced potatoes and parsnips. Cook for 3-4 minutes, stirring occasionally.

Step 7

Pour in the vegetable broth and add the fresh thyme, nutmeg, salt, and black pepper. Stir to combine.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Taste and adjust seasoning with additional salt and pepper if needed.

Step 12

Serve warm, garnished with chopped chives if desired.

Nutrition Facts

Serving size	(2290.2g)

Amount per serving	% Daily Value*
Calories	2141.7

Total Fat 95.9g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 188.6mg	0%
Sodium 5177.7mg	0%
Total Carbohydrate 282.3g	0%
Dietary Fiber 38.2g	0%
Total Sugars 43.8g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 417.8mg	0%
Iron 15.4mg	0%
Potassium 7023.4mg	0%

*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.

Source of Calories

Fat: 39.8%

Protein: 8.0%

Carbs: 52.1%