When the temps drop, comfort yourself with this creamy soup topped with crunchy potato chips.
Ingredients
2 tbsp. olive oil, plus more for serving
1 lb. onions, chopped
4 stalks celery, chopped
1/2 lb. small parsnips, peeled and cut into 1/4-in. pieces
Kosher salt and pepper
4 cloves garlic, chopped
2 tbsp. all-purpose flour
1 1/2 lb. Yukon gold potatoes, peeled and cut into 1-in. pieces
8 sprigs fresh thyme, plus thyme leaves for serving
1/4 c. sour cream
Potato chips, for serving
Directions
Step 1
Heat oil in Dutch oven on medium. Add onions, celery, parsnips, 1/2 tsp salt, and 1/4 tsp pepper and cook, covered, stirring occasionally, until very tender, 10 to 12 minutes.
Step 2
Stir in garlic and cook 2 minutes. Sprinkle flour over vegetables and cook, stirring, 3 minutes.
Step 3
Stir in potatoes, thyme sprigs, and 4 cups water and bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 18 minutes.
Step 4
Discard thyme sprigs. Using immersion blender (or standard blender, working in batches), puree soup. Stir in sour cream.
Step 5
Sprinkle with thyme leaves, drizzle with olive oil, and top with potato chips if desired.
