Creamy Root Veggie Soup

Creamy Root Veggie Soup


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Yukon Gold and sweet potatoes are pureed together with parsnips and onions in this rich and hearty soup full of root vegetables. If you don't mind adding a tender touch of meat to your veggie soup, you can garnish it with bits of brown sugar ham.

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Serving Size / Yield

6-8 servings


  • 3 Tbs. Butter
  • 2 Green Onion Stalks, white and light green parts only, chopped
  • 1 Medium Yellow Onion, peeled and chopped
  • 3 Medium Parsnips, peeled and chopped
  • 1 1/2 C. Yukon Gold Potatoes, peeled and diced
  • 1 1/2 C. Sweet Potatoes, peeled and diced
  • 5 1/4 C. Vegetable Broth
  • 1/2 C. Fat Free Half-and-Half

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Melt the butter in a large stockpot over medium heat. Add green onions and yellow onions, and sauté until tender. Stir in parsnips, Yukon gold potatoes, and sweet potatoes, and continue cooking for 3 minutes. Stir in vegetable broth. Bring mixture to a boil, then reduce heat to low and let mixture simmer for 20-25 minutes, or until potatoes are tender. Remove from heat and let mixture cool for 5 minutes. Pour into a high-powered blender and puree until smooth. Return soup to stockpot. Stir in half-and-half, and bring soup back to a simmer to warm through.

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