Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
50 Mins
Total Time
1 Hour 5 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Ratings & Reviews

Leek soup

November 15, 2015
I made this today. It taste more like leek soup than Parsnip-potato.


November 01, 2015
I was one cup short of parsnips so I added a peeled, chopped green apple... fantastic!  Delicious and perfect for fall.