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Creamy Parsnip Soup

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

  • Prep:
  • Total Time:
  • Servings: 4
Creamy Parsnip Soup

Source: Everyday Food, November 2005


  • 2 tablespoons butter
  • 1 pound prepared sliced leeks (2 cups)
  • 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper
  • Leek garnish (see below)


  1. Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.

  2. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

  3. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.

  4. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.

Reviews (3)

  • Kristie Wauthier 8 Dec, 2013

    Delish! Used veggie stock instead of chicken, left out the cream, and skipped the puree part but still so flavorful. First time cooking with parsnips and I'm a fan!

  • Ms T-Rex 9 Apr, 2013

    very fast and nice not to creamy consistency, would make it again if I had parsnips and apples around, I forgot to add in the potato though it still tuned out yummy

  • onesillyme 14 May, 2012

    Delicious! I chopped the veggies extra fine and skipped the puree step. Happened on a good deal on parsnips & leeks, happened to have the other ingredients on hand. Would absolutey make again.

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