Think of this as a classic leek and potato soup—only so much better. Parsnips add a deep, sweet roasted flavor, pairing beautifully with the creamy potatoes and caramelized leeks.
I love this soup when it’s smooth and velvety, garnished with—my new obsession—roasted tomato-flavored pearls, but I’ve also served it chunky and rustic with croutons for garnish. It all depends on what you’re serving next. For an elegant dinner, pureed until smooth is better, and for a casual mid-week supper, try going more rustic.
Either way, roasting the vegetables first brings out their flavors to the nth degree. No need to add a lot of salt: You can taste and adjust the seasonings at the end.
- 1 1/2 pounds parsnips (about 4 to 5), peeled and cut into 1/2-inch cubes or coins
- 1/2 pound Yukon gold potatoes, diced into 1/2-inch cubes
- 2 leeks, trimmed and sliced into slivers
- 3 cloves garlic
- 1/4 cup olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and freshly ground pepper to taste
Add the vegetables and garlic cloves to a roasting pan. Drizzle with the olive oil, season with salt and pepper, and toss with your hands to coat. Roast in the oven for about 45 minutes, stirring halfway through or until the vegetables are nearly soft and slightly caramelized on the edges (they can still be a bit hard, as they'll finish cooking on the stovetop).
In a stockpot over medium heat, add the roasted vegetables and chicken broth. Bring to a simmer, then cook for 10 to 15 minutes to reduce the broth and finish cooking all of the vegetables. Add the heavy cream, bring to a simmer, and remove from the heat to cool slightly.
Once cool enough to work with, working in batches, puree the soup in the blender. Return to a clean pot to warm up before serving. Taste and adjust seasonings. Serve hot.
