How to Make Potato-Parsnip Soup with Creme Fraiche and Bacon - A Step-by-Step Guide

There's nothing quite like a steaming bowl of soup to warm you up on a chilly evening, and this Potato-Parsnip Soup with Creme Fraiche and Bacon is the perfect comfort food for the winter months. This creamy and hearty soup is packed with flavor and makes for a satisfying and delicious meal. The combination of earthy parsnips, creamy potatoes, and smoky bacon creates a rich and indulgent soup that is sure to please your taste buds.

This recipe is incredibly easy to make and requires j...

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Ingredients

  • 1 ½ pounds potatoes, peeled and cut into chunks
  • 1 pound parsnips, peeled and cut into chunks
  • 1 onion, cut into large chunks
  • 3 cloves garlic, quartered
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1 (32 ounce) carton low-sodium vegetable broth
  • 1 pint half-and-half
  • 1 pinch salt to taste
  • 1 (7 ounce) container creme fraiche
  • 4 slices bacon strips, cooked and crumbled
  • ¼ cup chopped fresh chives

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Spread potatoes, parsnips, onions, and garlic on the prepared baking sheet. Drizzle olive oil on top. Season with paprika, salt, and pepper. Toss until evenly coated and spread back out into an even layer.
  • Roast in the preheated oven until browned in spots, about 40 minutes.
  • Transfer roasted vegetables to a large pot. Cover with vegetable broth. Bring to a simmer; cook until vegetables are very soft, about 30 minutes. Remove from heat.
  • Puree hot soup carefully with an immersion blender until smooth. Stir in half-and-half until thoroughly incorporated. Season with salt.
  • Ladle soup into bowls. Garnish each bowl with dollops of creme fraiche, bacon pieces, and chives.
  • Nutrition

    477 cal.

    • Total Fat: 31g
    • Saturated Fat: 16g
    • Cholesterol: 82mg
    • Sodium: 618mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 8g
    • Vitamin C: 41mg
    • Calcium: 154mg
    • Iron: 2mg
    • Potassium: 961mg