Potato Soup with Parsnip & Leek

This simple potato soup is a creamy (without cream!), comforting winter soup. Roasted potatoes, parsnips, onion and garlic add an extra depth of flavour. As do, sautéed leeks and parmesan. Easily made vegetarian or vegan. Serves 4-6.
Course Soup
Category German
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 291 kcal
Autor Elle


  • 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


  1. Preheat oven to 430°F / 220°C and line a large baking sheet with parchment paper.
  2. Add potatoes, parsnips, onion, head of garlic to baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with salt.
  3. Roast the vegetables for 25 minutes, or until the potatoes and parsnips are fork-tender. Flip vegetables half way through for even cooking.
  4. Meanwhile, in a large saucepan, heat remaining tablespoon of oil on medium, add chopped leeks and, stirring occasionally, cooking until soft. About 10 minutes.
  5. Add the roasted vegetables to the pot, and squeeze the garlic bulb to release the roasted garlic (discard remains).
  6. Add vegetable broth, increase heat and bring to a simmer. Add parmesan, salt and white pepper. Using an immersion blender, blend until smooth.
  7. Serve into bowls and top generously with herbs.