Parsnip-Potato Soup

2 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 1

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.

Recipe by Southern Living November 2015

Gallery

Credit: Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
50 mins
total:
1 hr 5 mins
Yield:
Makes about 2 1/2 qt.
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Ingredients

Directions

  • 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.

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  • 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.

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

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

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