Best 2 Parsnip Leek And Potato Soup Recipes

Indulge in a comforting culinary experience with our delightful Parsnip, Leek, and Potato Soup. This creamy and flavorful soup is a perfect blend of earthy parsnips, sweet leeks, and hearty potatoes, simmered in a rich vegetable broth. Served with crusty bread or a sprinkle of fresh herbs, it's a satisfying meal that warms the soul on chilly days. This recipe collection also includes variations such as a creamy vegan version, a slow-cooker option for effortless preparation, and a roasted parsnip and leek soup for a smoky depth of flavor. Each recipe offers a unique twist on the classic soup, ensuring there's something for every taste and dietary preference.

Here are our top 2 tried and tested recipes!

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 the right vegetables: For the best flavor, use fresh, in-season vegetables. Parsnips and leeks are both at their peak in the winter months.
Don't overcrowd the pot: When cooking the vegetables, make sure to give them enough space in the pot so that they can cook evenly. If the pot is too crowded, the vegetables will steam instead of roast.
Season the vegetables well: Before roasting the vegetables, be sure to season them generously with salt and pepper. This will help to bring out their natural flavors.
Roast the vegetables until they are tender: The vegetables should be roasted until they are tender but still hold their shape. Over-roasted vegetables will be mushy and bland.
Use a good quality stock: The stock you use will make a big difference in the flavor of the soup. Use a homemade stock or a good quality store-bought stock.
Simmer the soup until it is flavorful: After adding the stock and vegetables to the pot, let the soup simmer for at least 30 minutes. This will allow the flavors to meld and deepen.
Serve the soup with your favorite toppings: There are many different toppings that you can add to parsnip, leek, and potato soup. Some popular options include croutons, grated cheese, and chopped fresh herbs.

Conclusion:

Parsnip, leek, and potato soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet flavor, and earthy aroma, this soup is sure to be a hit with your family and friends.