Parsnip & Potato Soup

Parsnip & Potato Soup
  • 4Servings


  • 6 slices bacon, cut into thirds
  • 2 tablespoons butter
  • 1 1/4 pounds starchy potatoes (such as russet), peeled and diced
  • 1 pound parsnips, peeled and diced
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/8 teaspoon freshly grated or dried ground nutmeg
  • Salt and pepper
  • 1 small bundle flat-leaf parsley, tied with string
  • 4 cups chicken stock
  • 1/2 pint heavy cream
  • Toasted pepitas (pumpkin seeds), for garnish
  • Chopped chives, for garnish
  • 4 English muffins or sourdough rolls
  • Softened butter, for serving


In a soup pot, cook the bacon over medium-high heat until crisp, about 5 minutes. Transfer to a cutting board and finely chop. Spoon off all but a few tablespoons of the drippings. Melt the butter in the bacon drippings, then reduce the heat to medium. Stir in the potatoes, parsnips, onion, garlic and nutmeg. Season with pepper and add the parsley. Partially cover and cook, stirring occasionally, until the vegetables soften, 15 to 20 minutes. Discard the parsley.

Working in batches if necessary, puree the vegetable mixture with the chicken stock in a food processor or blender (or add the stock to the soup pot and use an immersion blender). Stir in the cream and bacon bits; season with salt and pepper. Ladle the soup into bowls, then sprinkle with pepitas and chives. Serve with toasted, buttered English muffins for dunking.