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Parsnip-Potato Soup

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

Make Ahead: Once it's cooled, freeze this silky soup in zip-top plastic freezer bags using the Make-Ahead Gravy method. Thaw in refrigerator three to four days before using. Reheat over medium-low heat. Add salt and pepper if needed, and garnish just before serving.

Hands-on time: 50 minutes
Total time: 1 hour 5 minutes
Yields: Makes about 2 1/2 qt.

Ingredients

3 tablespoons butter

4 fresh thyme sprigs

Kitchen string

5 cups (1 1/2 lb.) peeled and thinly sliced parsnips

3 leeks, white and light green parts only, thinly sliced

1 russet potato, peeled and chopped

1/2 cup thinly sliced celery

2 garlic cloves, minced

2 1/2 teaspoons kosher salt

1 1/2 teaspoons minced fresh ginger

3 cups reduced-sodium chicken broth

1/2 cup heavy cream

Garnishes: sour cream, fresh chives, olive oil

How to Make It

Melt butter in a medium-size Dutch oven over medium heat. Tie thyme sprigs together with kitchen string. Add parsnips, next 6 ingredients, and thyme to Dutch oven, and cook, stirring often, 10 minutes. Stir in broth and 2 cups water, and bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.

Discard thyme. Process parsnip mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and stir in heavy cream.

Cook over medium heat, stirring often, 5 minutes or until hot. Serve immediately.

Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

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