Best 2 Potato Parsnip Soup With Creme Fraiche And Bacon Recipes

Feast your taste buds on a culinary journey with our delectable Potato Parsnip Soup recipe, a symphony of flavors that will warm your soul and tantalize your palate. This creamy and velvety soup strikes a perfect balance between the earthy sweetness of parsnips and the starchy goodness of potatoes, harmoniously blended together to create a comforting and satisfying dish.

Our recipe collection offers variations to cater to diverse preferences. Indulge in the classic version, where the soup's richness is enhanced with the addition of crispy bacon and tangy crème fraîche. For a vegetarian delight, opt for the meatless variation, which showcases the natural flavors of the vegetables without compromising on taste. And for those who relish a touch of heat, the spicy version infuses a delightful kick with the addition of chili flakes, adding an extra layer of complexity to the soup's profile.

Whichever variation you choose, this Potato Parsnip Soup promises an unforgettable culinary experience. Its creamy texture, bursting with flavors, is sure to leave you craving for more. Embark on this culinary adventure and savor every spoonful of this heartwarming soup, perfect for cozy dinners or casual gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO-PARSNIP SOUP WITH BACON CROUTONS

Sweet Potato-Parsnip Soup with Bacon Croutons image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 tablespoons extra-virgin olive oil
1 large onion, sliced
2 leeks, halved lengthwise and sliced crosswise into half-moons
4 teaspoons fresh thyme
Kosher salt and freshly ground pepper
1 pound sweet potatoes (about 2), peeled and chopped
1 pound parsnips (2 to 3), peeled and chopped
4 cups low-sodium chicken broth
Pinch of cayenne pepper, plus more to taste
3 slices bacon, finely chopped
4 ounces crusty bread, cut into 3/4-inch pieces (about 4 cups)
3/4 cup shredded gruyere cheese
Creme fraiche, for topping

Steps:

Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes.
Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes.
Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme.

Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 36 milligrams, Sodium 1128 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 20 grams, Sugar 15 grams

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.

Tips:

Choose the right potatoes: Use a combination of starchy and waxy potatoes for the best texture. Starchy potatoes, like Russets, will break down and thicken the soup, while waxy potatoes, like Yukon Golds, will hold their shape and add a bit of chewiness.
Don't overcrowd the pot: When cooking the vegetables, make sure not to overcrowd the pot. This will prevent them from cooking evenly and will make the soup watery.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water, but if you use water, you'll need to add some extra seasoning.
Season to taste: Don't be afraid to season the soup to taste. Add salt, pepper, and other spices until the soup is flavorful and delicious.
Garnish with fresh herbs: Before serving, garnish the soup with fresh herbs like parsley, chives, or thyme. This will add a pop of color and flavor to the soup.

Conclusion:

Potato parsnip soup is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be customized to your liking. With its creamy texture, smoky bacon, and earthy parsnips, this soup is sure to be a hit with everyone who tries it.