Type to search

Creamy Parsnip Soup with Bacon, Potato and Chive



  • 3 tablespoons butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • salt
  • freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon chopped garlic
  • 10 cups chicken stock
  • 3 pounds parsnips, peeled and diced
  • 1/4 to 1/2 cup heavy cream
  • 6 ounces raw bacon, chopped
  • 1/2 pound new potatoes, thinly sliced and soaking in cold water
  • 1 tablespoon chopped chive


Preheat the oven to 400°F.

  1. Melt the butter in a 6-quart stockpot over medium-high heat.
  2. Add the onions and celery and season with salt and pepper. Saute until the vegetables are soft, about 4 minutes.
  3. Add the bay leaf and garlic.
  4. Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour.
  5. Remove soup from heat and allow to cool a little. Discard bay leaf.
  6. Using a blender, carefully puree soup until smooth. Stir in cream. Adjust seasoning.
  7. In a small sauté pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Leave the bacon fat in the pan.
  8. Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel-lined plate when done.

Season with salt. Serve topped with bacon and potatoes.

Hudson Valley Restaurant Week is back this April 8-21!