This Roasted Parsnip and Potato Soup has simple ingredients but a lot of flavor. It’s creamy but healthy and is one of our favorite ways to use fall parsnips!
>Sigh< It’s heavy out there, friends. Between 6 months at home and our daycare closing, but now our beautiful state is burning. It’s scary out there, so so scary. But I trust in the amazing first responders and firefighters and the strength of my fellow Oregonians. During times like this, I want comfort food. And to me? Comfort found is soup, even though it’s technically Summer. One of my fall favorites this Roasted Parsnip Potato Soup that was actually one of the very first recipes we shared on SFS 6 years ago!
As with most of the soups we make, we keep them pretty simple.
- Potatoes – I like russets for this recipe, but you could also use a waxy potato, too.
- Onion – We prefer white, but yellow would also be delicious. Red, I wouldn’t recommend.
- Bacon – Totally optional, but I love a little bit crumbled on top!
- Garlic – Duh.
- Olive Oil
- Salt, pepper, celery salt
- Fresh Thyme – optional (and not shown) but one of our favorite additions!
Also, don’t forget about the chicken stock and just a little milk to help thicken the soup.
Substitution: You can totally sub vegetable stock for chicken stock to make this vegetarian. You can also sub whole milk for the 2% milk, or even half and half if you want the soup extra creamy.
The first step is roasting the veggies and potatoes. I also added some fresh thyme. A bay leaf or rosemary would also be good additions!
While these are roasting, I like to fry up some bacon to crumble on top – but this is totally optional.
Once roasted, the next step is to add the potatoes and onions to a stock pot with chicken stock and milk and bring to a boil. You could also use vegetable stock, to keep it vegetarian.
Then blend (just remember to take out those thyme sprigs)!
The result? A super creamy, flavorful soup! Top it with a little crumbled crispy bacon and some fresh parsley and it’s a meal!
This is such an easy soup to make. It takes a little bit of time because of the roasting, but the flavor you get from it is totally worth it.
Tip: You can just cook it all in a pot together and then blend, but you will miss out on the flavors you get from roasting.
Serve this with an Easy Crusty French Baguette and you have a meal!
Our Other Comforting Soups
So even though the sky is smokey and ominous and we currently can’t leave the house, it’s ok. We’re safe (and so fortunate). Plus, there’s soup.
Roasted Parsnip and Potato Soup
- Vitamix, Immersion Blender, or Blender
- 1 1/2 lbs fresh parsnips, peeled and chopped
- 1 lg white onion, chopped
- 2 medium russet potatoes, washed and cubed
- 4 cloves garlic
- 2 tablespoons olive oil
- 2-3 sprigs fresh thyme optional
- 6 pieces bacon
- fresh parsley, for garnish
- 1/4 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- Pre-heat oven to 425 degrees.
- Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. Top with fresh sprigs of thyme (optional).
- Bake for 40 – 45 minutes, shaking / mixing every 15 minutes to prevent sticking.
- Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate.
- Once parsnips and potatoes are roasted (soft to a fork), add to a large pot and add milk and stock (chicken or vegetable) and bring to a boil.
- Add a 1/4 teaspoon celery salt and 1/2 teaspoon of fresh ground pepper to pan and stir well.
- Bring pot to a gentle boil.
- Remove from heat and blend with an immersion blender or add to a regular blender in batches to blend or to a Vitamix to blend until creamy.
- Serve with fresh minced parsley and crumbled bacon.