When the temps drop, comfort yourself with this creamy soup topped with crunchy potato chips.
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
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.
Stir in garlic and cook 2 minutes. Sprinkle flour over vegetables and cook, stirring, 3 minutes.
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.
Discard thyme sprigs. Using immersion blender (or standard blender, working in batches), puree soup. Stir in sour cream.
Sprinkle with thyme leaves, drizzle with olive oil, and top with potato chips if desired.