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5 from 3 votes

Roasted Parsnip and Potato Soup

This soup has simple ingredients but a lot of flavor. It's creamy but healthy and a delicious way to use parsnips!
Course Main Course, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 293kcal
Author Tracy


  • 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
  • 4 cups vegetable or chicken stock
  • 1/2 cup milk
  • 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.


Make it Vegetarian:  Omit bacon and substitute vegetable stock.  


Serving: 6g | Calories: 293kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 461mg | Potassium: 1094mg | Fiber: 10g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 37mg | Calcium: 81mg | Iron: 2mg