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Parsnip Potato Soup

This creamy parsnip potato soup, featuring sweet carrots, onions, fresh herbs, and garlic, makes a hearty one-pot dinner perfect for fall.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1.5 pounds parsnips peeled and chopped
  • 2 count large russet potatoes peeled and chopped
  • 2 count large carrots cleaned and sliced in 1-inch rounds
  • 1 count medium yellow onion chopped
  • 3 cloves garlic minced
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped (or 0.5 tablespoon dried basil)
  • to taste salt and freshly ground black pepper
  • 1 count bay leaf
  • 4 cups vegetable broth
  • 0.5 cup 2% milk (you can also use half & half or heavy cream), optional
  • 0.5 teaspoon chili powder (or to taste, optional)

Method
 

Preparation Steps
  1. Melt the butter in a large heavy pot and pour in the olive oil.
  2. Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
  3. Cook for 15 minutes, stirring occasionally.
  4. Stir in the vegetable broth.
  5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
  6. Discard bay leaf.
  7. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a regular blender and blend until smooth. This should be done in several batches.
  8. Return soup to pot and, if using, add milk; add in chili powder and stir to combine.
  9. Serve warm.

Notes

For an even richer soup, consider using half & half or heavy cream instead of 2% milk.