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Parsnip and Potato Soup
10 mins
35 mins
4 to 6 servings
Steps
- 1. Melt the butter in a large heavy pot and pour in the olive oil.
- 2. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
- 3. Cook for 10 minutes, stirring occasionally.
- 4. Stir in the vegetable broth.
- 5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
- 6. Discard bay leaf.
- 7. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
- 8. Return soup to pot and add heavy cream or milk; stir to combine.
- 9. Add salt and pepper to taste.
- 10. Serve warm.
Originally published at Diethood.com. Reproduced for personal collection.
