Parsnip Leek Potato Soup

Prep Time

​ minutes

Total Time

​ minutes



En Español​​

  • ½ tablespoon butter
  • 1 leek (1/2 pound), cut into ¼ inch slices
  • 1-pound parsnip (about 3 large parsnip), peeled, cut into ¼ inch slices
  • 1 large russet potato (about 10 oz), peeled, cut into ½ inch pieces
  • ½ cup water
  • 1 tsp salt
  • 1 1/8 tsp white pepper
  • A dash grated nutmeg
  • ¾ cup milk
  • tablespoon Crème fraîche
  • 1 teaspoon finely chopped chives for garnish
Get your ingredients ready!    
1.  Heat the butter in a 3.5-quart saucepan over medium heat.    
2.  Add leeks and cook, stirring occasionally until slightly softened, about 5 minutes.
3.  Add potatoes, parsnip, water, salt, white pepper and nutmeg, bring to a boil, reduce heat to medium-low, and cook until vegetables are tender, about 25 minutes, stirring occasionally.
4.  Blend the soup directly in the pot until smooth with an immersion blender or you can use a regular blender working in batches. Add the milk, return to the saucepan, adjust the seasoning to taste with salt and reheat for 2 minutes.  Remove from the heat, add the crème fraiche, stir until is complete mix, garnish with chives, and serve.

Cook's Notes

 You can adjust the milk up or down to get the desired consistency