potato soup

Tasty Tuesday–Potato-Parsnip Soup

I’m always on the lookout for a new soup recipe, and when I saw one for a potato-parsnip variety, I was intrigued, because I both really like potato soup and the flavor of parsnips. I made a few changes so it would suit us a little better, and in the end, it was a huge hit (and also a very pretty meal!)!

  • 2 lbs. baking potatoes, peeled and cut into chunks
  • 1 lb. parsnips, peeled and cut into chunks
  • 1 large onion, cut into chunks
  • 6 cloves garlic, smashed
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. paprika
  • 1 tsp. salt
  • black pepper to taste
  • 32 oz. chicken broth
  • 1 1/2 c. whole milk
  • 1/2 cup heavy cream
  • Crème fraîche or Mexican crema, bacon bits, and chopped chives for garnish

Preheat oven to 425.

Toss potatoes, parsnips, onion, and garlic with olive oil, paprika, salt and pepper. Spread on a baking sheet and roast in oven for about 40 minutes.

Combine vegetables with broth in large stock pot. Simmer for 30 minutes.

Puree in blender or with immersion blender until smooth.

Return to pot and combine with milk and cream and add salt and pepper to taste; heat though without boiling.

Garnish as desired.

Soup Recipe: Super-Delicious Zuppa Toscana

  • 1 pound bulk mild Italian sausage
  • 1 1/4 teaspoons crushed red pepper flakes
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 5 cans chicken broth
  • 6 potato, thinly sliced
  • 1 cup heavy cream
  • 1/4 bunch fresh spinach, tough stems removed

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.