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Parsnip-Potato Soup

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 50 mins
Total time 1 hr, 5 mins
Yield

Makes about 2 1/2 qt.

Make Ahead: Once it's cooled, freeze this silky soup in zip-top plastic freezer bags using the Make-Ahead Gravy method. Thaw in refrigerator three to four days before using. Reheat over medium-low heat. Add salt and pepper if needed, and garnish just before serving.

Ingredients

  • 3 tablespoons butter
  • 4 fresh thyme sprigs
  • Kitchen string
  • 5 cups (1 1/2 lb.) peeled and thinly sliced parsnips
  • 3 leeks, white and light green parts only, thinly sliced
  • 1 russet potato, peeled and chopped
  • 1/2 cup thinly sliced celery
  • 2 garlic cloves, minced
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons minced fresh ginger
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup heavy cream
  • Garnishes: sour cream, fresh chives, olive oil

How to Make It

  1. Melt butter in a medium-size Dutch oven over medium heat. Tie thyme sprigs together with kitchen string. Add parsnips, next 6 ingredients, and thyme to Dutch oven, and cook, stirring often, 10 minutes. Stir in broth and 2 cups water, and bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.

  2. Discard thyme. Process parsnip mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and stir in heavy cream.

  3. Cook over medium heat, stirring often, 5 minutes or until hot. Serve immediately.

  4. Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.