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Bowl of creamy parsnip and leek soup topped with crispy leeks and fresh chives
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Foolproof Parsnip and Leek Soup

A silky, one-pot parsnip and leek soup simmered with garlic and thyme, finished with cream and a touch of lemon — tested three times to avoid the gluey texture root vegetable soups are prone to.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 210kcal

Ingredients

For the soup base:

  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 large leeks, white and light green parts, sliced (about 4 cups)
  • 3 clove garlic, minced
  • 2 pound parsnips, peeled and chopped into 1-inch pieces
  • 4 cup vegetable or chicken stock
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper

For finishing:

  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • Chopped chives, for garnish
  • Crispy leek strips or extra cream, for garnish (optional)

Instructions

  • Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the sliced leeks with a pinch of salt and cook, stirring occasionally, for 8 to 10 minutes, until soft and translucent but not browned.
  • Stir in the minced garlic and cook for 60 seconds, just until fragrant.
  • Add the chopped parsnips, stock, bay leaf, thyme sprigs, 1 teaspoon salt, and black pepper. Bring to a boil, then reduce to a gentle simmer.
  • Simmer uncovered for 20 to 25 minutes, until the parsnips are completely fork-tender.
  • Remove the bay leaf and thyme stems. Using an immersion blender, blend the soup directly in the pot in short 15-second pulses over about 90 seconds total, until glossy and smooth.
  • Stir in the cream and lemon juice. Taste and adjust salt as needed. Ladle into bowls and garnish with chives and crispy leeks or extra cream.

Notes

  • Blend in short pulses and stop once the texture looks glossy — over-blending breaks down parsnip starch and turns the soup gluey rather than silky.
  • For a dairy-free version, swap the heavy cream for full-fat coconut milk in the same amount; texture stays smooth with only a faint coconut note.
  • The soup base (through Step 5) can be made up to 2 days ahead and refrigerated before blending in the cream and lemon just before serving.
  • Freezes well for up to 3 months; leave headspace in the container since the soup expands slightly as it freezes.