Home » Recipes » Potato Parsnip and Leek Soup

Potato Parsnip and Leek Soup

by Capri Lilly

Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!

If you love cozy soups, try my Immunity Boosting Carrot Lentil Soup, Creamy Wild Rice Mushroom Soup, or Homemade Roasted Tomato Basil Soup! (All Vegan and Gluten-Free!)

Parsnips and Potatoes

Parsnips and potatoes are both incredibly nutrient-dense, starchy vegetables that are perfect together, especially in a soup. When boiled, they provide a rich, creamy texture, without needing to add any actual cream or milk!

This potato, parsnip, and leek soup is a filling soup that will warm you up from the inside out! It requires less than 10 simple ingredients and is super easy to prepare! Plus, it is Whole30 compliant, gluten-free, dairy-free, and completely customizable!

Potato leek and parsnip soup served in a bowl garnished with sliced bacon, parmesan cheese, and parsley. ramekin of salt and parmesan cheese in the background

Potato Leek Soup With Parsnips

ingredients needed to make potato parsnip soup: parsnip, chicken broth, garlic bulb, seasonings in ramekin, yukon gold potatoes, bacon, leeks, butter

Here’s What You Need To Make This Potato Parsnip and Leek Soup

  • Yukon Gold Potatoes: Yukon gold potatoes are the best potatoes to use when making soup. When boiled they become incredibly creamy AND because the skin is thin, there is no need to peel the potatoes.
  • Parsnip: The taste of parsnip is very unique. They are a starchy root vegetable, similar to potatoes, but are a bit sweet like carrots, while having a slightly nutty taste. (Honestly, there are one of my favorite root vegetables!)
  • Leeks: Leeks taste similar to onions, but are milder and sweeter. When cooking with leeks, the bottom white part and discard the green part.
  • Bacon: The leeks are cooked in butter and a bit of bacon drippings. This gives the soup such great flavor. You can always skip the bacon and cook the leeks in butter only.
  • Garlic: This enhances the flavor of the soup. I like to use an entire bulb of garlic to give the soup a deep, rich flavor.
  • Broth + Water: You can use vegetable or chicken broth when making this soup. If you want to keep it vegan, use vegetable broth.
  • Butter: Use Vegan butter to keep this soup dairy-free.
  • Seasonings: You’ll need salt, pepper, Italian Seasoning, fresh thyme, and bay leaf.

Vegan Potato Parsnip Leek Soup

This recipe is easily customizable. To make this vegan, simply omit the bacon, use vegetable broth instead of chicken broth, and use vegan butter (or olive oil).

step by step images of how to make potato parsnip and leek soup

How To Make This Potato Parsnip And Leek Soup

  1. Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
  2. In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot.
  3. Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
  4. Mix in the potatoes, parsnip, broth, thyme, Italian seasoning and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
  5. Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
  6. Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
  7. Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
close up bowl of Potato leek and parsnip soup served in a bowl garnished with sliced bacon, parmesan cheese, and parsley.

What To Serve With Potato Leek Soup

Serve this savory soup with bread so that you can dip the bread in the soup and sop up all the incredible flavors. Our Rosemary Olive Foccacia (Gluten-Free and Vegan) or Jalapeno Cheddar Biscuits (Gluten-Free) would pair perfectly with this soup!

Potato leek and parsnip soup served in a bowl garnished with sliced bacon, parmesan cheese, and parsley. ramekin of salt and parmesan cheese in the background

I hope you enjoy this Potato Parsnip and Leek Soup Recipe

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.

More Delicious Hearty Soups & Sides

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Creamy Chicken Gnocchi Soup {GF + DF}

Savory White Bean Kale Soup

Dairy-Free Garlic Mashed Potatoes | Vegan

gluten free dairy free potato parsnip leek soup
Print Recipe
5 from 9 votes

Potato Parsnip and Leek Soup

Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Gluten-Free
Keyword: leek, parsnip, potato soup, soup
Servings: 6 people
Calories: 231kcal
Author: Capri Lilly

Equipment

  • 4 to 6 Quart Pot or Dutch Oven

Ingredients

  • 4 cups Yukon Gold Potatoes (about 1.5 pounds), cut into cubes
  • 2 Large Leeks, (white and pale green part only), halved lengthwise, rinsed and sliced into 1/4 inch slices
  • 2 Large Parsnips (about 1 pound), peeled and cut into cubes
  • 1 Garlic Bulb, roughly chopped
  • 2 Slices Bacon (optional)
  • 1 tbsp Vegan Butter or Cooking Oil
  • 5 cups Chicken Broth
  • 1 cup Water
  • 1-2 tsp Sea Salt
  • 1/2 tsp Pepper
  • 2 tsp Italian Seasoning
  • 3 Sprigs Thyme
  • 1 Bay Leaf

Optional Garnish

  • Parmesan cheese
  • Chopped parsley or green onion
  • Bacon pieces

Instructions

  • Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
  • In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
  • Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
  • Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
  • Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
  • Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
  • Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!

Notes

For Vegan Potato Parsnip Leek Soup:

This recipe is easily customizable. To make this vegan, simply omit the bacon, use vegetable broth instead of chicken broth, and use vegan butter (or olive oil).

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17 comments

Bernice November 18, 2021 - 11:46 pm

5 stars
Great news! I have everything I need to make this super comforting soup for dinner!

Reply
Capri Lilly November 19, 2021 - 1:48 am

YAY! I hope you enjoy the soup!

Reply
Amanda Dixon November 19, 2021 - 12:10 am

5 stars
This was the perfect fall soup! It was perfectly rich, creamy and comforting.

Reply
Capri Lilly November 19, 2021 - 1:48 am

Hi Amanda! I am glad you enjoyed it!

Reply
Kayla DiMaggio November 19, 2021 - 1:00 am

5 stars
I love parsnips and this soup was so delicious! It had so many great flavors!

Reply
Capri Lilly November 19, 2021 - 1:49 am

Hi Kayla, I love the parsnips in it too! The flavor is subtle but so good! I am glad you liked the recipe!

Reply
Andrea White November 19, 2021 - 1:04 am

5 stars
such a delicious recipe! love the flavor!

Reply
Alexandra November 19, 2021 - 1:10 am

5 stars
Such a delicious and hearty soup!

Reply
Capri Lilly November 19, 2021 - 1:50 am

Hi Alexandra, I am glad you like it! I myself love hearty soups too!

Reply
Sue November 19, 2021 - 2:58 am

5 stars
This soup is perfect comfort food for the cold weather we are having!

Reply
Capri Lilly November 22, 2021 - 3:13 pm

Yes! Soup is such a cozy, comfort meal!

Reply
Jeannie November 19, 2021 - 5:27 am

5 stars
The soup to go for this cold weather, Parsnip is one of my fave veggies.

Reply
Capri Lilly November 22, 2021 - 3:12 pm

Mine too! I don’t think parsnip gets enough credit! It’s so tasty!

Reply
Pam Greer November 19, 2021 - 2:06 pm

5 stars
Perfect for this cold day!

Reply
Capri Lilly November 22, 2021 - 3:12 pm

Indeed! This is my favorite soup for when the weather cools down!

Reply
Dennis K Littley November 19, 2021 - 2:40 pm

5 stars
This soup was a delicious addition to our dinner table! Everyone really enjoyed it

Reply
Capri Lilly November 22, 2021 - 3:11 pm

Hi Dennis! I am glad everyone enjoyed the soup! Thanks for leaving a review!

Reply

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