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We’re obsessed with this new spin on Potato-Leek Soup. The addition of parsnips lends the soup a bit of sweetness while bacon provides a sturdy backbone. We rendered the bacon first, then used the drippings to cook the leeks and garlic: it’s an economical way to pack big flavor into a humble pot of soup. A splash of heavy cream at the end turns this simple puree into an irresistibly satiny soup. Remember, potatoes (and all starches for that matter) need a decent amount of salt, so be sure to taste as you go for seasoning and don’t be afraid to season with confidence.

Paige Grandjean


Credit: Marcus Nilsson

Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Cook the bacon in a large Dutch oven over medium until crisp, about 10 minutes. Remove, reserving 2 tablespoons of the drippings in the Dutch oven. Add the potatoes, parsnips, leeks, garlic, and salt and cook, stirring often, until slightly tender, about 10 minutes. Stir in the broth and water and bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer 15 minutes.

  • Working in batches, process the potato mixture in a blender until smooth. Stir in the cream and vinegar. Top with the bacon and scallions.

Nutrition Facts

fiber 2.9g; 281 calories; sugars 3.7g; fat 17.2g; cholesterol 42.4mg; saturated fat 7g; iron 1.3mg; sodium 1139.4mg; protein 12.2g; calcium 45.1mg; carbohydrates 19.9g.