Parsnip Leek Soup with Cabot's Seriously Sharp Cheddar is a great vegetarian option for a simple supper. Add a crusty bread for the win!
To make this soup cook the parsnips and potatoes in a large stock pot until tender. Cook the leeks in a Dutch oven in olive oil until tender and slightly translucent. Add the garlic and cook for another 1 - 2 minutes.
When the parsnips and potatoes are cooked drain and add them to the leeks in the Dutch oven. Add the vegetable or chicken stock and heat until just simmering.
Puree the soup carefully and completely by blending it in batches in a large blender or by using a hand immersion blender in the Dutch oven.
Return the pureed soup to the Dutch oven and add the shredded cheddar. Stir until completely the cheese is completely melted. Season with thyme, salt and pepper to taste. Serve with crusty bread or croutons, and an additional tablespoon of cheese on top to garnish.
When you’re in the mood for another healthy soup try our Broccoli Cheddar Soup. Cabot is a cooperative of New York and New England farm families who work hard to ensure that all of our products are made using only the finest ingredients. That’s why we’re confident that you’ll love this Kale Caesar Salad. We’d love to hear your thoughts so, if you’d rate and review the recipe after trying it out, we’d really appreciate it!
Ingredients
4 large parsnips, peeled and diced into 2-inch chunks
2 russet potatoes, peeled and diced into 2-inch chunks
- ¼ cup extra virgin olive oil
- 2 large leeks, green stalks removed with the white ends diced and rinsed
- 2 garlic cloves, minced
- 2 quarts chicken or vegetable stock
- 1½ teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh cracked black pepper
4 ounces Seriously Sharp Cheddar, shredded (1 cup)
Directions
- ADDÂ the parsnip and potatoes to a large stock pot and fill it with water just to cover them and bring it to a boil.
- COOKÂ the parsnips and potatoes until an inserted knife cuts through them easily.
-
ADD the olive oil and leeks to a Dutch oven over low heat while the parsnips and potatoes are boiling, and sauté them until they are tender and slightly translucent. Stir them occasionally to prevent them from browning too quickly.
- ADD the garlic to the leeks and continue to sauté for another minute or two.
- DRAINÂ the parsnips and potatoes when they are fully cooked and add them to the leeks in the Dutch oven. Pour in the stock and season with kosher salt.
- PUREEÂ the soup carefully and completely by blending it in batches in a large blender or by using a hand immersion blender in the Dutch oven.
- TRANSFERÂ the smooth and fully blended soup back into the original Dutch oven and heat gently over low heat.
- ADDÂ the Cabot Seriously Sharp Cheddar to the soup and stir until cheese completely melts.
- SEASONÂ with thyme, black pepper, and additional salt to taste if necessary.
- SERVEÂ with crusty bread, croutons, and an additional tablespoon of cheese on top to garnish.
Recipe Note
Here are some other cozy winter soups you will love: Tomato Cheddar Soup, Southwest Chicken Noodle Soup, Potato, Cheddar & Corn Chowder. Serve with melty grilled cheese sandwiches or a crusty loaf of bread to warm everyone up.
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Parsnip Leek Soup with Cabot's Seriously Sharp Cheddar is a great vegetarian option for a simple supper. Add a crusty bread for the win!
To make this soup cook the parsnips and potatoes in a large stock pot until tender. Cook the leeks in a Dutch oven in olive oil until tender and slightly translucent. Add the garlic and cook for another 1 - 2 minutes.
When the parsnips and potatoes are cooked drain and add them to the leeks in the Dutch oven. Add the vegetable or chicken stock and heat until just simmering.
Puree the soup carefully and completely by blending it in batches in a large blender or by using a hand immersion blender in the Dutch oven.
Return the pureed soup to the Dutch oven and add the shredded cheddar. Stir until completely the cheese is completely melted. Season with thyme, salt and pepper to taste. Serve with crusty bread or croutons, and an additional tablespoon of cheese on top to garnish.
When you’re in the mood for another healthy soup try our Broccoli Cheddar Soup. Cabot is a cooperative of New York and New England farm families who work hard to ensure that all of our products are made using only the finest ingredients. That’s why we’re confident that you’ll love this Kale Caesar Salad. We’d love to hear your thoughts so, if you’d rate and review the recipe after trying it out, we’d really appreciate it!
Directions
- ADDÂ the parsnip and potatoes to a large stock pot and fill it with water just to cover them and bring it to a boil.
- COOKÂ the parsnips and potatoes until an inserted knife cuts through them easily.
-
ADD the olive oil and leeks to a Dutch oven over low heat while the parsnips and potatoes are boiling, and sauté them until they are tender and slightly translucent. Stir them occasionally to prevent them from browning too quickly.
- ADD the garlic to the leeks and continue to sauté for another minute or two.
- DRAINÂ the parsnips and potatoes when they are fully cooked and add them to the leeks in the Dutch oven. Pour in the stock and season with kosher salt.
- PUREEÂ the soup carefully and completely by blending it in batches in a large blender or by using a hand immersion blender in the Dutch oven.
- TRANSFERÂ the smooth and fully blended soup back into the original Dutch oven and heat gently over low heat.
- ADDÂ the Cabot Seriously Sharp Cheddar to the soup and stir until cheese completely melts.
- SEASONÂ with thyme, black pepper, and additional salt to taste if necessary.
- SERVEÂ with crusty bread, croutons, and an additional tablespoon of cheese on top to garnish.
