Parsnip, Leek And Potato Soup

Parsnip, Leek and Potato Soup
5/5 - (1 vote)

One of my coworkers is legitimately the queen of soups. She has a new amazing creation almost every day, most from vegetables she picked from her own garden. This inspired me to start experimenting with different vegetable mixes, which quickly lead to disasters like the turnip and chickpea situation (never again will I touch another turnip). Now I’ve learned to not make so much soup that I could feed the Duggars and to use ingredients that I’m slightly more comfortable with.

This one turned out really tasty and it didn’t require much more than just the vegetables. I asked my coworker what spices she recommended using with a soup like this and she mentioned that the leeks have a special enough flavour that you don’t need much more than salt and pepper – she was right!

This one won’t take you more than 40 minutes from start to finish and makes enough to feed 2-3 people.


  • 1 large parsnip
  • 2 small potatoes
  • 1 leek
  • 1 small onion
  • Butter
  • Nutmeg
  • Salt and Pepper
  • 4 cups vegetable stock


  1. Peel the parsnip and the potatoes and dice up all your vegetables.
  2. In a large pot, melt some butter and add in the diced onion and leek. Once they’ve browned a little bit, add the potato and parsnip and salt and pepper.
  3. Mix everything for about 5 minutes and add the vegetable stock.
  4. Add nutmeg and some more salt and pepper.
  5. Leave it on medium heat and let it boil until the vegetables are soft.
  6. Turn off the heat and add a little bit of milk. Using a handheld blender, mix the vegetables until it’s a smooth consistency.
Parsnip, Leek And Potato Soup

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