Best 2 Parsnip Leek And Potato Soup Recipes

In the realm of culinary delights, few dishes can rival the comforting warmth and rustic charm of a hearty parsnip leek and potato soup. As the days grow shorter and the weather turns crisp, this nourishing soup emerges as a beacon of culinary contentment. Whether you seek a quick and easy weeknight meal or a centerpiece for a cozy gathering, parsnip leek and potato soup offers a symphony of flavors and textures that will delight your taste buds and soothe your soul. Its velvety texture, punctuated by the earthy sweetness of parsnips, the subtle bite of leeks, and the creamy softness of potatoes, creates a harmonious balance that is both satisfying and restorative.

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PARSNIP LEEK AND POTATO SOUP

Parsnip Leek and Potato Soup image

I love soups that you just throw everything in a pot and let cook until tender......and then you puree to a marvelous creamy textured masterpiece. Parsnips are seasonal and readily available in the winter months. If you are unfamiliar with them, this recipe will be a good way to get acquainted with them. Make sure when cleaning...

Provided by Garrison Wayne

Categories Cream Soups

Time 55m

Number Of Ingredients 11

Ingredients

8 c water
4 tsp better than bouillon vegetable base
1 lb parsnips, peeled, rough chop
1 lb leeks, cleaned, chopped, white and medium green parts only
3 or 4 medium russet potatoes, peeled, 1 inch dice
2 1/2 Tbsp unsalted butter
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dry thyme leaves
1 large bay leaf
3 dash(es) nutmeg

Steps:

1. Place all of the ingredients, except nutmeg, in a large stockpot. Bring to a boil, then reduce heat and cover with lid for 35 minutes.
2. Turn off heat and leave covered until cool enough to purée.
3. To purée, use an immersion blender. I do not remove the bay leaf, I just keep it in the mix.
4. Once puréed, add the nutmeg and stir well. If desired, you can add heavy cream or half and half . If so, adjust salt and pepper.

TANYA'S LEEK POTATO AND PARSNIP SOUP

TANYA'S LEEK POTATO AND PARSNIP SOUP image

Categories Soup/Stew Potato Vegetable

Yield 4 people

Number Of Ingredients 18

Ingredients

4 big parsnips
1 big sweet potato
5 cloves garlic
3 medium leeks
1/2 sweet onion
1/2 c almond milk
6 c chicken broth
salt, pepper, cayenne
(original recipe)
Extra- virgin olive oil
½ yellow onion, diced
1 leek, split lengthwise, rinsed free of dirt, diced Sea salt
2 medium parsnips, diced
3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel
1 cup unsweetened almond milk
3 cups spring or filtered water
2 tablespoons sweet white miso
2-3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish

Steps:

Directions Roast parsnips, sweet potato with a little oil. About 40 minutes Sautee onion and leek with 4-5 cloves garlic, pepper, salt and cayenne. Make sure leeks are tender add parsnips, potatoes and 6c chicken broth. Cook for about 15-20 minutes. Take 1/3 of soup and blend. Return to soup VARIATION (original recipe) Place oil, onion, and leek in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in parsnips, a pinch of salt and sauté for 1 minute. Stir in potatoes and, a pinch of salt and sauté for 1 minute. Add milk and water, cover, and bring to a boil. Reduce heat to low and cook for 35 minutes, until the potatoes are soft. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer 3 minutes more. Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup. - See more at: http://christinacooks.com/best-vegan-recipe/leek-potato-and-parsnip-soup#sthash.hIx6ZPjd.dpuf

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your soup. Look for parsnips and leeks that are firm and brightly colored, and potatoes that are free of blemishes.
Don't overcook the vegetables. They should be tender but still retain some of their texture. Overcooked vegetables will become mushy and bland.
Use a good quality vegetable broth. This will also contribute to the flavor of the soup. If you don't have vegetable broth on hand, you can use water, but the soup will be less flavorful.
Season the soup to taste. This may include adding salt, pepper, garlic powder, onion powder, or other herbs and spices. Be careful not to over-season the soup, as you can always add more seasoning later if needed.
Serve the soup with a garnish. This could be a sprinkle of chopped parsley, chives, or croutons. A dollop of sour cream or yogurt is also a nice addition.

Conclusion:

Parsnip, leek, and potato soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a good source of vitamins and minerals, making it a healthy choice for your family. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!