Parsnip Potato Soup

This potato and parsnip soup is creamy, hearty, and filling. Top it with bacon and cheddar cheese for a delicious satisfying treat.


– bacon – butter – flour – yukon gold potatoes – parsnips

Heat a soup pot or dutch oven over a medium flame.


Cut the bacon strips in half and lay in an even layer in the bottom of the pan. Keep an eye on the bacon, flipping when needed and adjusting the temperature as necessary while you prep the vegetables.


Dice the onion. Peel and chop the parsnip into small bites. Chop the potato into small bites.


Remove the bacon from the pot when it has reached the desired degree of doneness. Place it on 2 – 3 layers of paper towels to cool.


Carefully remove the bacon grease from the pot by pouring it off into a heat safe container. A ramekin or coffee mug works well.


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