This easy potato soup recipe is simply fantastic! It’s easy to make, is nice and creamy (without using cream!), and it’s not just an ordinary potato soup. What makes it so tasty is that the potatoes are first roasted in the oven with parsnips, onion and garlic. Roasting the vegetables adds such a satisfying, bold flavour dimension to this soup. Pureed together with sautéed leeks, vegetable broth and a little parmesan, this is a simple soup that’s full of flavour.
To make this simple and delicious potato soup recipe, you will need:
Fresh vegetables: I like to pick up locally grown produce at the farmers market for maximum freshness. Such a simple soup relies on high quality ingredients.
Vegetable broth: Feel free to use vegetable or chicken broth. Homemade of course is best, otherwise choice a high quality store-bought version or bouillon cubes without flavour enhancers.
Parmesan cheese: umami pure, this adds an extra dimension of flavour to the soup. If you are following a strict vegetarian diet choose a vegetarian parmesan product (made without animal rennet) or simply replace the parmesan with nutritional yeast flakes — they are my favourite vegan choice for adding a parmesan-like flavour.
Sea salt and freshly ground pepper: Add in as much as you like at the end to season your soup well.
And finally…toppings! Toppings aren’t a must, but they are a great way to add even MORE flavour to any potato soup recipe. Whether you like to add fried bacon (real or vegan), extra cheese, chopped green onions or chives, sour cream or Greek yoghurt, even a sprinkle of cayenne pepper.
Looking for other soup recipes made with roasted vegetables?
Potato Soup with Parsnip & Leek
- 500 g potatoes (waxy), peeled and cubed
- 200 g parsnips, cut to similar size as potatoes (2-3 small)
- 1 , medium yellow onion, peeled and cut into chunks
- 1 head of garlic, top trimmed to expose cloves
- 2 tablespoons extra-virgin olive oil, divided
- 2 large leeks (white and pale green part only), halved lengthwise, sliced and rinsed well
- 4 cups vegetable broth
- water to thin
- 4 tablespoons freshly grated parmesan (see notes)
- sea salt and freshly ground pepper, to taste
- 2 tablespoons flat-leaf parsley or chives, minced
Preheat oven to 430°F / 220°C and line a large baking sheet with parchment paper.
Add potatoes, parsnips, onion, head of garlic to baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with salt.
Roast the vegetables for 25 minutes, or until the potatoes and parsnips are fork-tender. Flip vegetables half way through for even cooking.
Meanwhile, in a large saucepan, heat remaining tablespoon of oil on medium, add chopped leeks and, stirring occasionally, cooking until soft. About 10 minutes.
Add the roasted vegetables to the pot, and squeeze the garlic bulb to release the roasted garlic (discard remains).
Add vegetable broth, increase heat and bring to a simmer. Add parmesan, salt and white pepper. Using an immersion blender, blend until smooth.
Serve into bowls and top generously with herbs.
- If using thin-skinned potatoes, feel free to leave their skin on, as the skin contain both flavour and vitamins.
- A note about parmesan cheese. It is made with calf rennet, so it is not a vegetarian product. To make this soup vegetarian try using Montello cheese (organic food store). It is an Italian hard cheese, similar to the Parmigiano Reggiano, only without animal rennet. Or make this potato soup recipe vegan by using nutritional yeast flakes instead of parmesan.
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