This rich and creamy soup is perfect for chilly nights.



Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

Reviews (3)

157 Ratings
  • 5 star values: 33
  • 4 star values: 62
  • 3 star values: 39
  • 2 star values: 18
  • 1 star values: 5
Rating: Unrated
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!
Rating: Unrated
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
Rating: Unrated
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.