Creamy Parsnip Soup

Pat Duran


This recipe adapted from Martha Stewart: Very creamy and so delicious- I love parsnips.

To prepare the leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all the grit is removed.


★★★★☆ 2 votes

4 servings
20 Min
30 Min
Stove Top


  • SOUP:

  • 2 Tbsp
  • 2 c
    prepared sliced leeks-see above note
  • 1 lb
    parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 medium
    sweet apples, peeled, cored and cut into 1-inch pieces
  • 1 medium
    baking potato, peeled and cut into 1-inch pieces
  • 4 c
  • 14 1/2 oz
    can reduced sodium chicken broth
  • 1/2 c
    heavy cream
  • ·
    salt and pepper to taste

  • 1 Tbsp
  • 1/2 c
    leeks, reserved from above

How to Make Creamy Parsnip Soup


  1. Soup:
    Heat butter in a large pot over medium heat. Add the prepared leeks (reserve 1/2 c. for garnish.) Cook stirring 5 minutes.
  2. Add parsnips, apples, potato, broth and 4 cups of water. Bring to a boil; reduce heat and simmer, partially covered,until vegetables are tender, about 25 minutes.
  3. Working in batches, puree soup in a blender until smooth. Return to pot; stir in cream. season with salt and pepper. Serve with garnish.
  4. Leek Garnish:
    In a large skillet heat butter over medium-high heat. Add the reserved leeks; cook stirring until golden brown, about 3 minutes.

Printable Recipe Card

About Creamy Parsnip Soup

Main Ingredient: Vegetable
Regional Style: American

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