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–+ servings

Parsnip Soup Recipe

Overhead photo of parsnip soup garnished with crispy bacon in a white bowl with slice of bread next to the bowl.
Looking for a warming, flavorful dish that’s perfect for chilly days? This parsnip soup recipe is a must-try! Luxuriously rich and creamy in texture, this comforting, nourishing soup features sweet parsnips and mild leeks with a touch of fresh thyme for a delightful balance of savory flavors. Top with crispy bacon for a moorish dinning experience or let the soup stand beautifully on its own.
Author: Cheyanne Holzworth
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 10 cups

Equipment

  • 1 Dutch Oven or Large Pot

Ingredients

  • 6-8 sliced Bacon - diced (OPTIONAL) (SEE NOTES)
  • 3 TBS Unsalted Butter
  • 2 Pounds Parsnips – trimmed, peeled and roughly cut into 1’’ pieces
  • 2 large Leeks - white & light green parts, rinsed & thinly sliced (about scant 2 cups)
  • 2 large Ribs Celery – small dice (about 3/4 cup)
  • 2 large Cloves Garlic – peeled & roughly chopped
  • 2 tsp Fresh Thyme Leaves
  • ½ tsp Ground Nutmeg
  • 1/4 cup Dry White Wine
  • 5 1/2 Cups No-Sodium Chicken or Vegetable Stock
  • 1 whole Dry Bay Leaf
  • 1 whole Parmesan Rind - PLUS 1/3 cup grated Parmesan
  • 3/4 Cup Heavy Cream or Half and Half - or more to taste
  • as needed Kosher Salt and Pepper - to taste

Instructions

  • Sauté Parsnips and Aromatics:  Add the butter to a large stockpot and place over medium heat.
    Once the butter melts, add the parsnips, leeks and celery. Cook, stirring frequently, until golden and softened, about 8-10 minutes.
    Add the garlic, thyme, and nutmeg. Season with 1 teaspoon of kosher salt and a scant ½ teaspoon ground black pepper. Cook, stirring, until fragrant, about 1 minute.
  • Deglaze with Wine, Then Add Stock and Flavoring Ingredients: Add the wine to the pan and use the edge of a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. Cook, stirring occasionally, for 1-2 minute or until the wine is evaporated. 
    Add the stock, bay leaf, and parmesan rind (if using).
    Increase the heat and bring the soup to a boil. Immediately reduce to a simmer.
    Stir once, then cover and simmer until the parsnips are very soft, about 26-30 minutes.
  • Puree Parsnips in Soup: Use tongs to remove and discard the bay leaf and the parmesan rind.
    Turn the heat off under the pot and puree the soup with a hand-held immersion blender until smooth. Alternatively, transfer the soup to a stand blender - in batches - and puree then return to the pot. (SEE NOTES.)
  • Add Cream and Parmesan: Turn the heat under soup to medium-low.
    Stir in the heavy cream and parmesan. Cook, stirring, until warm throughout, about 2 minutes.
    Taste and adjust for seasoning with salt and pepper. (Note: If soup is too thin, continue to gently simmer, uncovered, until thickened or add more cream. If the soup is too thick, thin it out with stock.)
  • Serve Parsnip Soup: Ladle the parsnips soup into bowls and garnish with toppings as desired. Serve immediately and enjoy!

Video

Notes

  • Bacon: I highly recommend adding bacon to this soup for added depth of flavor. Cook bacon FIRST!
    • Place the pot on the stove, but don’t turn on the heat. Add the diced bacon to the COLD pot.
    • Turn heat to between medium to medium-high. Cook, stirring frequently, until the bacon is crispy, about 8-10 minutes.
    • Use a slotted spoon to remove the bacon to a paper towel lined plate.
    • You need roughly 3 tablespoons of fat in the pot – either drain fat or add enough butter so you have 3 tablespoons of fat in the pot. Proceed with step 1 of the recipe. Garnish the soup with the crispy bacon and enjoy!!
  • Pureeing in batches. If using a stand blender to puree the soup, do not fill the blender more than halfway full. Leave the hole in the blender lid open and loosely cover the hole with a dishtowel – allowing the heat to escape. Blend in batches and pour the pureed soup into a clean saucepan.
  • Recommended Garnishes/Toppings. Cooked & crumbled bacon, White Balsamic Vinegar, Brussels Sprouts Chips, Croutons, Sour Cream, Fresh Parsley or Chives
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
  • Yield. approximately 9 1/2 - 10 cups
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 164kcal    Carbohydrates: 22g    Protein: 5g    Fat: 7g    Saturated Fat: 4g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.1g    Cholesterol: 16mg    Sodium: 76mg    Potassium: 540mg    Fiber: 5g    Sugar: 6g    Vitamin A: 522IU    Vitamin C: 19mg    Calcium: 77mg    Iron: 1mg
Course: Soup
Cuisine: American