Whew. It’s been a busy and stressful week. Like so busy that I’ve done minimal cooking and we’ve just been eating left overs, or Dan’s just thrown stuff on the grill for fast and easy dinners. By Friday, I was anxious to spend some time in the kitchen and despite having a super busy week, I’d set 4 meetings for myself Saturday, the first one starting at 7:30 am. I have no idea what I was thinking. I always regret how accommodating I am to families schedules. So, it was a Friday that wasn’t really a Friday. Lame. That meant it was the perfect opportunity for me to finally use the parsnips I had lying around to make a parsnip and potato soup. Because soup makes everything better.
As with most of the soups we make, we keep them pretty simple. Another benefit of making your own chicken stock, you can make a super flavorful stock and then when you go to make soup, you already have a delicious base. So for this soup I just used our stock, some parsnips, potatoes (these potatoes were so huge, I ended up only using one of them), onion, and garlic. I had the bacon for the Sunday brunch I had planned so I took that out to fry up a slice for garnish, and the milk, well the soup ended up being so creamy, I didn’t even need it.
I then minced garlic, chopped the onion and started them in a pot with some olive oil. After a few minutes, I added the chopped roasted parsnips, and diced (massive) potato to all saute up together. Then, I added the chicken stock (enough to cover the veggies), covered the pot, and let it all cook together.
And I fried up a piece of the thick peppered bacon. Mmm. Bacon.
After about 20 minutes simmering in the pot, (once the potatoes were fully cooked), I blended the soup smooth (small batches at a time), and returned to the pot on the stove to warm it back up.
A crumble of the crispy bacon and a slice of Dan’s Como bread, and I had a super smooth, creamy, rich and flavorful roasted parsnip and potato soup!