Irish Leek and Parsnip Soup

Irish Leek and Parsnip Soup is a creamy and satisfying soup from the Emerald Isle made with vegetables and herbs.

Irish Leek and Parsnip Soup

Irish Leek and Parsnip Soup

By Sue Lau | Palatable Pastime

Once again it is time for #SoupSwappers and this month is hosted by Kathy at A Spoonful of Thyme and her chosen theme for all of this month’s soups is Let’s Go International!

I decided to do an Irish soup in honor of St. Patrick’s Day  since by the time next  month gets here, that holiday will have passed. It is not so much green in theme, but parsnips and leeks are very common in Irish cuisine.

Irish Leek and Parsnip Soup

Join me tomorrow when I post with Sunday Supper with my easy recipe for maple glazed breakfast chops. And again on Monday in honoring President’s Day when I share former first lady Laura Bush’s recipe for Cowboy Cookies. I hope to see you both days!


Irish Leek and Parsnip Soup

Irish Leek and Parsnip Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Irish Leek and Parsnip Soup

  • 2 tablespoons olive oil
  • 2 leeks, white and light green parts only, rinsed and chopped
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1-1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 1 pound parsnips, diced
  • 32 ounces chicken broth or vegetable broth
  • 1 cup milk
  • 1 cup half and half
  • optional garnish: fresh thyme or toasted croutons


  1. Saute the leeks, celery, carrots, onion and garlic in oil until they soften.
  2. Add the salt, pepper, bay leaf, thyme, rosemary, marjoram, parsnips and chicken broth.
  3. Bring to a boil then reduce heat, cover and simmer for 30 minutes.
  4. Remove bay leaf and allow mixture to cool ten minutes.
  5. Puree soup in food processor (or you can use a stick blender).
  6. Stir in the milk and half and half, rewarming soup to serving temperature.
  7. Serve garnished with fresh thyme or toasted croutons.

From the kitchen of

Irish Leek and Parsnip Soup


Let’s Go International!

Hosted by A Spoonful of Thyme

Be sure to check out the other Soup Saturday Swappers Bloggers this month!

Click on the hop link button to be transported to the other recipes:

10 responses

  1. I love parsnip, too. This looks wonderful, as always, Sue.

    I also adore your bowl and plate…since I own the exact same ones! *wink* P~

  2. Parsnips are not a veggie that we eat on a regular basis. When some appear in our veggie box, I usually roast them as I am not certain just what to do! Your soup is the answer to my question!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: