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Potato, Carrot and Parsnip Soup


  • 2 Tbsp. olive oil or butter
  • 1 onion small dice
  • 2 cloves garlic minced
  • 3 c. shredded carrots
  • 5 c. shredded potatoes
  • 1 parsnip small dice
  • 1 bay leaf
  • 1/2 tsp. thyme
  • 16   oz.  chicken broth
  • 3 c. Half & Half cream, or milk
  • 1/2 c. grated cheddar cheese
  • 4 oz. Velvetta cheese cubed (or just use more of the cheddar)
  • grated cheese for garnish
  • Sriracha sauce for garnish
  • sour cream for garnish optional


  1. Chop the onion in small dice. Add the olive oil to a soup pot and sauté the chopped onion and minced garlic for about 5-6 minutes. Add in the grated potatoes, carrots and parsnips. Stir in the chicken broth, bay leaf, and thyme; cover and cook over low heat for about 20 minutes. Remove bay leaf.
  2. When the vegetables are tender, remove about 1/2 of the soup and blend in food processor until smooth. Return to pot. Add in the Half & Half, 1/2 cup grated cheddar cheese and the Velvetta and heat until warm.
  3. To serve garnish with a little more grated cheese, a sprig of fresh thyme and I garnished with some fried carrot threads and a drizzle of Sriracha sauce. A small dollop of sour cream would also be nice.
  4. *Note: I tried grated carrots on hand grated. Way, way too much time spent there. I should have drug out my 16 cup food processor and I would have had it done in a minute. Oh well, I burned up a few calories anyway with the hand grating.