Potato, Parsnip, and Celeriac Root Vegetable Soup


  • 6 yellow Idaho® potatoes, chopped
  • 4 quarts low-sodium chicken stock
  • 2 parsnips, chopped
  • 2 cups peeled and cubed celeriac root
  • 2 cups water
  • 1 large yellow onion, chopped
  • 4 cloves fresh garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1/2 cup heavy cream
  • Pan-roasted mushrooms for garnish (optional)
  • Bread crumbs for garnish (optional)
  • 1/2 cup toasted pepitas (optional)


  1. Combine all the ingredients except the heavy cream and garnishes in a large stock pot.
  2. Simmer for about 45 minutes on medium-high heat until all the veggies are tender and perhaps even falling apart.
  3. Taste for seasoning; adjust.
  4. Remove the soup from the heat. Use an immersion blender to gently pulse the soup until it's your desired consistency (I prefer thicker soup). Feel free to use a blender if that's what you have on had, but be very careful.
  5. Just before serving, swirl the cream into the soup, but do not mix it fully; the remnants of cream swirls look lovely.
  6. Garnish with more pepper, pan roasted mushrooms, bread crumbs, or pepitas.
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Yield: 4 Servings

Danielle Kartes
Food Blogger
Rustic Joyful Food

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