Potato Parsnip Leek Soup

This creamy potato parsnip leek soup is the perfect cozy one-pot meal to enjoy on a cool day. All you need are a handful ingredients to make this delicious and comforting soup. Plus it’s completely gluten free and can be easily made dairy free!

Why You’ll Love This Potato Parsnip Leek Soup

• Easy to make.
• One pot meal.
• Incredibly comforting.
• Packed with nutrients.
• Perfect for feeding a crowd.
• Great as leftovers.
• Meatless meal.
• Gluten and dairy free.
• Made with wholesome ingredients.

Ingredients & Substitutions

• Unsalted butter. The butter will be used to sauté the veggies. You can use olive oil, avocado oil, ghee, vegan butter or coconut oil to keep this recipe dairy free.
• Parsnips. Parsnips are a root vegetable similar to potatoes but with a unique, slightly sweet flavor. You will need 4-5 medium sized parsnips, peeled and cut into 1 inch pieces.
• Yukon Gold Potatoes. You will need 4 yukon gold potatoes, washed, peeled and cut into 1 inch pieces. You can also use russet potatoes, yellow potatoes or creamer potatoes.
• Leeks. Leeks taste similar to onions, but are milder and sweeter. When cooking with leeks, the bottom white part and discard the green part. Make sure you wash them well because dirt is easily trapped in leeks. You will need 2 large ones for this potato parsnip leek soup.
• Garlic. Two cloves of garlic, about 2 tbsp, minced.
• Broth. You can use vegetable or chicken broth when making this. Use vegetable broth if you want to keep the potato parsnip leek soup vegan.
• Coconut milk. One 14.5 oz can of full fat coconut milk. Make sure it is fully mixed up before adding to the soup.
• Fresh herbs. You’ll be using fresh parsley, chives, and basil to give this soup more vibrancy. Make sure to wash and chop the herbs before adding into the soup.
• Apple Cider Vinegar. Apple cider vinegar gives a nice tang to the soup.
• Seasonings. Add salt and pepper, to taste.

How to Make

Step 1

Sauté the leeks and garlic. In a large stockpot or Dutch oven, heat the butter. Over medium-high heat, sauté the leeks and garlic until softened and fragrant, about 3-5 minutes. 

Step 2

Add potatoes and parsnips. Add the potatoes and parsnips in the pot and stir, scraping up any browned bits on the bottom of the pot.

Step 3

Add in the rest of the ingredients. Pour in the coconut milk, vegetable stock and salt. Bring to a boil, cover and reduce the heat to medium-low. Simmer the parsnips and potatoes until fork-tender, about 25 more minutes.

Step 4

Blend the soup. When the soup is ready, remove from the heat and stir in the parsley, basil and chives. Transfer the soup immediately to a blender (or use an immersion blender) and puree until smooth, adding more stock as necessary to reach your desired consistency. Sometimes I like to add olive oil here to boost the flavor. Add salt and pepper, to taste.

Step 5

Serve & enjoy! Ladle the potato parsnip leek soup into bowls, top with fresh herbs and red pepper flakes. Enjoy!

Expert Tips

• Use butter, ghee, or vegan butter for the best flavor when sautéing the veggies.
• Make sure to sauté the leeks and garlic at a low heat, this will really allow the aromatics and flavor to come out.
• Use chicken bone broth for some extra protein (this will make it no longer vegan).
• Don’t be bashful with the fresh herbs, they are what give this potato parsnip leek soup so much vibrancy.
• Be patient when blending, blend until you get to your desired consistency. Sometimes I add olive oil when blending to make even smoother and add some extra flavor.

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