Creamy Parsnip Soup

Prep Time:
20 mins
Total Time:
50 mins

This rich and creamy soup is perfect for chilly nights.


  • 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 ½ pound), peeled and cut into 1-inch pieces

  • 1 can (14.5 ounces) reduced sodium chicken broth

  • ½ 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.

Cook's Notes

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.

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