Potato, Parsnip, and Celeriac Root Vegetable Soup
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)
Directions:
- 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 apart.
- Taste for seasoning; adjust.
- 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.
- Just before serving, swirl the cream into the soup, but do not mix it fully; the remnants of cream swirls look lovely.
- Garnish with more pepper, pan roasted mushrooms, bread crumbs, or pepitas.