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Leek, Potato, and Parsnip Soup

Thank you for sharing!

Leek, Potato, and Parsnip Soup

One of my setbacks to eating healthy is I am scared to try new foods. I also have food texture issues. The only mystery ingredient in this soup for me was the leeks. I love parsnips! This soup is easy to make and makes a perfect freezer meal.

Ingredients

  • Extra- virgin olive oil
  • ½ yellow onion, diced
  • 1 leek, split lengthwise, rinsed free of dirt, diced
  • Sea salt
  • 2 medium parsnips, diced
  • 3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel
  • 1 cup plain almond milk
  • 3 cups water
  • 1 chicken bullion cube

Directions

  1. Place oil, onion, and leek in a soup pot over medium heat.IMG_2163
  2. When the onion begins to sizzle, add a pinch of salt and sauté for 2–3 minutes.
  3. Stir in parsnips, a pinch of salt and sauté for 1 minute.IMG_2164
  4. Stir in potatoes and, a pinch of salt and sauté for 1 minute.IMG_2165
  5.  Add milk and water, cover,chicken bullion cube and bring to a boil.IMG_2166
  6.  Reduce heat to low and cook for 35 minutes, until the potatoes are soft.IMG_2167
  7. Pour soup into food processor and blend until smooth. You could also use an immersion blender as well. IMG_2169
  8. To make this into a freezer meal, pour soup into ice cube trays and flash freeze. Once frozen put cubes in ziploc bag. When you are ready to eat place a few cubes in a bowl and microwave. 
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Thank you for sharing!