Potato Parsnip Soup

February is a short month and so I had little time to experiment with parsnips; however, I discovered I thoroughly enjoyed parsnips fun flavor profile! I have enjoyed creating these recipes and hope ya’ll have tried them, and, if you have, please tell me how they were! If you like them or not and what new ingredient I should try next!

This time around, I decided to make a soup out of the parsnips and thought I would pair it with the beloved potato! You really can’t go wrong by pairing a vegetable to the very flexible potato. They are so bland you can virtually add any flavor profile to them and it will taste good. I have also really been craving soup, so I made a potato soup with parsnips. I would say it came out very delectable; I was very satisfied. I also paired this soup with a parmesan crusted, garlic and herb grilled cheese sandwich (I mean come on, you can’t go wrong by adding a grilled cheese to a soup!).

This soup is not your traditional potato soup, it is sweeter, nuttier, and more aromatic. Do not try this recipe expecting it to taste like potato soup, you will be disappointed i.e. my husband. This soup has a very unique flavor to it, but the texture is that of potato soup. When I make potato soups, or soups where I have to blend the ingredients to make it smooth, I always make it in my instant pot. It makes the vegetables super soft so they cream together nicely in a blender or when you use an immersion blender. I am sure a pressure cooker will work just as well, if you don’t have an instant pot.


1 lb parsnips

1.5 golden potatoes

2 cups of broth and water

1 tbs salt and onion powder

1/2 tsp ground white pepper, cumin, and cardamom

1 tsp rubbed sage

1 cup whole milk (I think any milk will do, I just used whole milk)

1/2 cup plain greek yogurt or sour cream

1.5 cups shredded parmesan cheese

Parsley to garnish


1.Peel and cut the parsnips and potatoes into small consistent chunks, about one inch.


2. Put them in the instant pot with 2 cups of broth (any kind) and 2 cups water. Add all the seasonings (from salt to sage) and stir it all together.

3. Turn on your instant pot and choose the meat/stew button and adjust to 25 minutes.

4. Mix your milk, greek yogurt or sour cream, and parmesan cheese in a small bowl.

5. When the instant pot is done, let the pressure release naturally for 10 min, or wait 5 minutes and vent the rest if you are impatient like me.

6. I used a professional grade ninja blender and added the chunks with the broth and water into my blender and blended until completely smooth. You can also use an immersion blender if you prefer, I used that before I had my professional grade ninja.

7. Pour the contents in the blender back into the instant pot and mix in your dairy.

8. Serve and garnish with either fresh or dried parsley. I used dried because that is what I had, but I always say fresh is best!


  1. To make this recipe vegan you can use almond milk and just not add the yogurt and cheese.


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