Yield: 6 people
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!
Ingredients
- 2 tbsp butter
- 4-5 medium sized parsnips, Peeled and cut into 1 inch pieces
- 4 yukon gold potatoes, Peeled and cut into 1 inch pieces
- 2 leeks, washed and chopped, white part only
- 2 cloves garlic, minced
- 1 14.5 oz can full fat coconut milk
- 4 cups broth, vegetable or chicken
- 1 tsp salt
- 1 tsp pepper
- 1 bunch fresh parsley, stems removed
- ¼ cup chives, chopped
- ¼ cup basil, chopped
Equipment
- 1 large pot or dutch oven
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve & enjoy! Ladle the soup into bowls, top with fresh herbs and red pepper flakes. Enjoy!
Notes
- Store in an airtight container in the fridge for up to 4-5 days.
- Reheat in a pot on the stovetop.
- Serve with warm, crusty bread.
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