Roasted Parsnip and Potato Soup
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!
Ingredients Needed:
As with most of the soups we make, we keep them pretty simple.
- Parsnips
- 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.
Step-By-Step Instructions
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)!
We use a Vitamix, but you could also use an immersion blender or a regular blender (but done in batches).
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 Creamy Comforting Soups
- Creamy Asparagus Bacon Soup
- Roasted Butternut Squash Soup
- Crock Pot Broccoli Cheddar Soup From Scratch
- Healthy Leek and Potato Soup
- Cream of Mushroom Soup From Scratch
- Condensed Cream of Celery Soup
- Dutch Oven Chicken and Dumplings Soup
- Creamy Curried Cauliflower Soup
So even though the sky is smoky and ominous and we currently can’t leave the house, it’s ok. We’re safe (and so fortunate). Plus, there’s soup.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Roasted Parsnip and Potato Soup
Ingredients
- 1 1/2 lbs fresh parsnips, peeled and chopped peeled and chopped
- 1 lg white onion quartered
- 2 medium russet potatoes rinsed, peeled, and cubed
- 4 cloves garlic
- 2 tablespoons olive oil
- 2-3 sprigs fresh thyme
- 4 cups vegetable or chicken stock
- 1/2 cup milk
- 6 pieces bacon
- fresh parsley, for garnish
- 1/4 teaspoon celery salt
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Roast Vegetables: Pre-heat the oven to 425 degrees. Add the parsnips, onions, potatoes, and garlic to a roasting pan. Add olive oil and mix well so it all is well coated with oil and then season with salt. Top with fresh sprigs of thyme (optional). Bake for 40 minutes, stir at 20 minutes.
- Cook Bacon: Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate. Save 1 teaspoon of bacon grease. Once bacon is cool, crumble.
- Make Soup: Once the veggies are roasted, heat a large soup pot over medium heat. Add the bacon grease and the roasted vegetables and mix. Add the stock, milk, celery salt, and fresh ground pepper.
- Boil: Turn the heat up to medium high and bring the pot to a gentle boil for 3-4 minutes.
- Blend: Remove the pot from the heat and blend with an immersion blender or add to a blender or Vitamix to blend until creamy.
- Serve and Enjoy: Serve with fresh minced parsley and crumbled bacon.
Thanks for sharing! Does it keep long?
This looks so good! What a great combination of flavors!
FABULOUS!
Thank you for sharing this recipe. Next time I might toss in some roasted butternut squash! Happy New Year from France!
Happy New Year! So wonderful to hear that you enjoyed it – thank you so much for taking the time to leave a review!
Modifications: (kinda bland)
1. Used 1/2 stick butter with stock
2. Used half n half instead of milk
3. No salt listed but absolutely needs
Roasting veggies makes all the difference.
Love it and will make again and again!
This whole year calls for comfort food! We love a good parsnip soup and this looks delicious.
Indeed, Virginia! Thanks so much!
Hmmm, odd that I cannot locate the recipe. How much chicken stock? How many cloves of garlic?
Oh gosh, you’re right! It looks like I never included it! Garlic- I usually put in at least 2 cloves. And then for the chicken stock it was just enough to cover the veggies and potato in the pan. I will make this again and be sure to write the recipe down! Thanks for asking, Georgia!