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This rich and creamy soup is perfect for chilly nights.

Source: Everyday Food, November 2005
Total Time Prep Servings



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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How would you rate this recipe?
  • kwauthier08
    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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