Daily Recipe: Leek, Potato and Parsnip Soup

with one comment


It got cold! Well, cold for Texas (46 degrees counts as chilly, right?) This weather is perfect for soup. We just got in some big, beautiful leeks from Tecolote Farm, and wanted to put them to good use. This soup has a rich, creamy texture without needing butter or milk, making it a healthy alternative. This recipe is a little different from your average leek and potato soup due to the addition of parsnips.

If  you’re not a fan of parsnips, you’ll want to leave them out as they provide a power flavor in this dish. The original recipe calls for a handful of kale to amp up the nutritional value, but feel free to leave the leafy greens out if you’re a leek and potato purist.

Leeks are commonly found in most areas of Texas throughout the year, but you’ll see more of them in late spring and winter. As a member of the onion family, leeks resemble green onions and have a mild flavor. When you’re buying leeks you want to choose ones that are uniform and have long, firm white stalks with a healthy root bulb. When you get them home, wrap them in a clean towel and place them in your fridge where they’ll stay fresh for up to a week or so.

If you have leeks and you’re not sure how to prepare them, you’ll want to remove the thick top greens, and trim away the lower root end. In a bowl of water, swish the stalk to remove excess dirt, sand and soil. Drain and dry with a clean towel. You’ll then peel the outer layers away by hand, cutting them into rings and slicing lengthwise.

Take the time to make yourself some soup, pick up a loaf of freshly baked Easy Tiger or Baked in Austin bread at the store, and hunker down for an evening in. Happy eating!

Leek, Potato and Parsnip Soup

From: The Copy Cat Cook


  • 3 potatoes, diced
  • 3 leeks, chopped
  • 1 medium parsnip, peeled and diced
  • 1 garlic clove, minced
  • 1 tsp ground black pepper
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • Handful of chopped kale

Combine the potatoes, leeks, parsnip, garlic, pepper, thyme and broth in a large pot. Bring the ingredients to a boil then reduce heat and simmer for about 45 minutes until everything is tender. Remove from heat.

Using a blender, blend the ingredients until there are no lumps. Return soup to the stove and add more liquid as needed. Toss in kale and let it wilt. Remove from heat and serve.

Written by cscdavis

April 10, 2013 at 5:24 pm

One Response

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  1. I’ve just added parsnips to my cooking vocabulary. Don’t know why I never used to cook them before. This looks great! Another recipe for me to try…and I love soup! Thanks for sharing!


    April 20, 2013 at 8:25 am

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