Potato Soup With Parsnips and Leeks

Creamy potato soup seems like a winter dish, but I created a light version and added parsnips, which sweeten up the flavor and make it just right for spring.

Potato Soup With Parsnips and Leeks

3 leeks, thinly sliced
3 cloves garlic, minced
1 Tbsp olive oil
2 Tbsp butter
4 large potatoes, skinned and chopped
3 medium parsnips, skinned and chopped
16oz vegetable or chicken broth
1 tsp dried tarragon
1/2 tsp dried rosemary
salt to taste
3 -4 cups milk



In a large pot saute leeks and garlic in olive oil and butter until tender. Add potatoes and parsnips. Cover with broth and add tarragon, rosemary and salt. Simmer until tender. Add milk and heat thoroughly. Blend about half of the soup until smooth. Add back into the pot. Heat through. Serve topped with a little shredded cheese if you wish.