Recipes

Potato, Parsnip, and Leek Soup

Makes 4 servings

Potato, Parsnip, and Leek Soup

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Turn those root veggies into a powerhouse soup.

Ingredients
  • 1 large leek, trimmed and washed
  • 3 parsnips, peeled and cut into 1-inch pieces
  • 3 strips smoked bacon
  • 2 tablespoons olive oil
  • ½ cup white wine
  • 1 ½ quarts chicken broth
  • 1 pound potatoes, peeled
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ cup cream
  • 1/3 cup sour cream
  • ¼ cup Castello-Rosenborg® Crumbled Blue cheese
  • 2 tablespoons chopped chives
Directions

1. Slice leeks into 1-inch pieces and rinse several times under cold water, making sure grit is washed out.

2. Cook bacon with olive oil over medium heat in a soup pot. Once crisp, remove bacon; set aside. Add leeks and parsnips. Cook until soft, about 5 minutes. Add white wine, chicken broth, potatoes, bay leaves, and salt. Bring liquid to a boil, reduce heat, and simmer until potatoes are very soft, about 30 minutes.

3. Remove bay leaves. Working in small batches, process soup until it is a smooth puree. Return soup to pot and add cream; heat through.

4. Process sour cream and Blue cheese into a smooth cream. Serve soup in cups or bowls, and swirl in a tablespoon of Blue-cream mixture. Sprinkle bacon and chives on top.