Home » recipes » Leek, Potato and Parsnip Soup Recipe

Leek, Potato and Parsnip Soup Recipe

Leek, potato and parsnip soup image

As the days grow shorter and the nights get colder I am filled with an overwhelming desire to crawl under my duvet and hibernate. Even though I love cooking, sometimes the idea of preparing a complicated meal after a long day of work is too much for me. This is when I turn to soup. The simpler the better, ideally bung it all in a pot and forget sort is best. Minimal washing up and maximum coziness is a must.

For me, soups are the ideal lazy evening meal. They are quick, can be cooked in a tiny kitchen, and be warmed up before work the next day for a thermos lunch since my office doesn’t have a microwave. My only rule for autumn soups is that they have to be thick and hearty, this is no time for broths or consommés.

This leek, potato and parsnip soup may not look all that interesting but the addition of the parsnip adds in extra flavour which makes it just a bit more satisfying that a plain leek and potato.

ingredients image


2 leeks, chopped (including some of the green bit)
2 potatoes, peeled and cubed
2 parsnips, peeled and chopped
Vegetable stock cube
Butter (or oil if you must)
Salt and Pepper

Chopped ingredients image

  1. Melt the butter/heat the oil in a large pan.

  2. Add the chopped leeks and cook until soft, stirring to ensure they don’t stick.

  3. Add the potatoes and parsnips, stir in and cook for a couple of minutes.

  4. Add water until the vegetables are just covered.

  5. Bring to the boil and add the stock cube, stirring to dissolve.

  6. Turn down the heat and allow to simmer for about 30 minutes.

  7. Take off the hob and use a hand blender to blend smooth.

  8. Add salt and pepper to taste. 

And that’s it, warm, soothing, autumn evening soup for minimal effort. This recipe will serve 4 with some bread, less if you are feeling greedy.

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