Potato and Parsnip Soup with Bacon

Fresh parsnips are available year-round, but their peak seasons are fall and winter. Parsnips add a slight sweetness to this hearty soup.


6 servings (serving size: 1 cup soup and 1 teaspoon bacon)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 192
Fat 6.3 g
Satfat 2.2 g
Protein 7.0 g
Carbohydrate 27.0 g
Cholesterol 10 mg
Iron 1.2 mg
Sodium 593 mg
Caloriesfromfat 29 %
Fiber 2.7 g
Calcium 69 mg


2 thick-cut bacon slices
1 cup diced onion (about 1 medium)
1/3 cup diced celery (about 1 stalk)
2 1/2 cups fat-free, less-sodium chicken broth
1 cup diced peeled parsnip (about 2 small)
3 1/2 cups diced peeled Yukon gold potato (about 1 1/2 pounds)
1 cup 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley


Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.

Place pan over medium-high heat. Add onion and celery to drippings in pan; sauté 5 minutes or until tender. Stir in broth and parsnip; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in potato; cover and simmer 19 minutes or until vegetables are tender. Remove from heat; stir in milk, salt, and pepper.

Spoon 3 cups soup into a large bowl; mash vegetables with a potato masher, and return soup to pan. Stir in parsley. Ladle soup into bowls, and sprinkle each with crumbled bacon.