Potato, Parsnip, and Celeriac Root Vegetable Soup | Idaho Potato Commission
- Combine all the ingredients except the heavy cream and garnishes in a large stock pot. - Simmer for about 45 minutes on medium-high heat until all the veggies are tender and perhaps even falling...
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Cooking tools:
- Stockpot
- Stove
- Immersion blender
- Blender
- Ladle
- Serving bowl
- Spoon
Ingredients
- 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)
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