Creamy Roasted Parsnip-Carrot Soup with Crispy Bacon and Potatoes

By • September 23, 2011 • 6 Comments

Author Notes: This is a beautiful and complex soup filled with the beauties I picked up at the farmers’ market this past Sunday morning: parsnips, heirloom carrots, baby potatoes, garlic, an onion, raw cream, and bacon. F for Food

Serves 6-8

  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 cup chopped heirloom carrots
  • 1 bay leaf
  • 1 teaspoon grated garlic
  • 10 cups chicken stock
  • 1 pound parsnips, peeled and diced
  • 1/4 - 1/2 cup raw cream
  • 6 ounces raw bacon, chopped
  • 1/2 pound baby, new potatoes, quartered, boiled in chicken stock and divided
  • Salt & pepper to taste
  1. Preheat the oven to 400 degrees F. Scatter the parsnips and carrots on a baking sheet with olive oil, salt and pepper. Roast until semi-tender, approximately 15-20 minutes.
  2. Melt the butter in a 6-quart stock pot over medium-high heat. Add the onion. Season with salt and pepper. Saute until the onion is soft, about 4 minutes. Add parsnips, carrots, half of the potatoes, bay leaf and garlic.
  3. Add the stock and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until everything is very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.
  4. Using an immersion blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.
  5. In a small saute pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Sautee the remaining potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.
  6. To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes and bacon.

Tags: autumnal, bacon, carrots, cozy, fallish, parsnips, potatoes , root vegetables, soup, warms you up from the inside

Comments (6) Questions (0)


over 1 year ago mward

This is delicious! It was great with the bacon and potatoes, of course, but my leftover soup (w/no bacon or potato) was wonderful, also. Thanks!


over 1 year ago F for Food

That's so rad! I'm really happy you made it and that it worked out so well!


over 2 years ago Ilex

I love this recipe. I used veggie stock and no bacon (used sour cream for a garnish) to make it vegetarian. Thanks, F for Food for posting it.


over 2 years ago jeannepmeyer

This was a perfect way to apply my CSA Winter share. Delian. The bacon is key. But I used fage 2% yogurt instead of cream and it was great -- maybe the slight yogurt tang makes this a different dish altogether -- but I didn't miss the cream.


almost 3 years ago Bevi

I concur.


almost 3 years ago Niknud Love the bacon. Sounds decadent and totally delicious!