When the temps drop, comfort yourself with this creamy soup topped with crunchy potato chips.
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- Yields:
- 6 – 8 serving(s)
- Total Time:
- 50 mins
- Cal/Serv:
- 179
Ingredients
- 2 tbsp.
olive oil, plus more for serving
- 1 lb.
onions, chopped
- 4
stalks celery, chopped
- 1/2 lb.
small parsnips, peeled and cut into 1/4-in. pieces
-
Kosher salt and pepper
- 4
cloves garlic, chopped
- 2 tbsp.
all-purpose flour
- 1 1/2 lb.
Yukon gold potatoes, peeled and cut into 1-in. pieces
- 8
sprigs fresh thyme, plus thyme leaves for serving
- 1/4 c.
sour cream
-
Potato chips, for serving
Directions
-
- Step 1Heat oil in Dutch oven on medium. Add onions, celery, parsnips, 1/2 tsp salt, and 1/4 tsp pepper and cook, covered, stirring occasionally, until very tender, 10 to 12 minutes.
- Step 2Stir in garlic and cook 2 minutes. Sprinkle flour over vegetables and cook, stirring, 3 minutes.
- Step 3Stir in potatoes, thyme sprigs, and 4 cups water and bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 18 minutes.
- Step 4Discard thyme sprigs. Using immersion blender (or standard blender, working in batches), puree soup. Stir in sour cream.
- Step 5Sprinkle with thyme leaves, drizzle with olive oil, and top with potato chips if desired.
NUTRITIONAL INFORMATION (per serving): About 179 calories, 5.5 g fat (1.5 g saturated), 3 g protein, 166 mg sodium, 30 g carbohydrates, 4 g fiber
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
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Source : Goodhousekeeping
