How to make it

  • Melt the butter in a large Dutch oven over medium-low heat.
  • Add the leeks and onion, stir to coat with the butter and cover.
  • Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
  • Cook a further 10 minutes.
  • Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
  • Cover and simmer 30 minutes, until the vegetables are falling apart.
  • Remove bay leaves.
  • Using an immersion blender (or working in batches in a standard blender), puree smooth.
  • Taste and adjust seasoning, then serve.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • jo_jo_ba 5 years ago
    My mom hates parsnips and loved this, brightens up the heavier creamy potato
    Was this review helpful? Yes Flag
    " It was good "
    pointsevenout ate it and said...
    Interesting flavor. Don't think I've ever combined parsnips and leaks before.
    See http: Soup Again Ii for more details.
    Was this review helpful? Yes Flag
  • DetroitTokyo 5 years ago
    Looks lovely!
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 200.5
    Total Fat: 7.3 g
    Cholesterol: 25.9 mg
    Sodium: 177.4 mg
    Total Carbs: 27.9 g
    Dietary Fiber: 3.0 g
    Protein: 6.5 g
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes