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Leek and Parsnip Soup

Leek and Parsnip Soup with Cheesy Potatoes

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On the menu Jan 7 — Jan 13

Studded with leeks, parsnips, and cubed potatoes, this brothy soup satisfies our winter veggie cravings. Rather than garnishing with croutons or bread, Chef Giuseppe is creating a decadent topping thinly sliced, roasted potatoes layered with goat cheese and Gruyère. They’re baked until melty and golden, providing a touch of richness to the seasonally-inspired soup.

  • Vegetarian
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 530
  • Protein 15g
  • Total Carb 64g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
    • 1
    • leek
  • lemon
    • 1
    • lemon
  • Yukon Gold potatoes
    • 1 pound
    • Yukon Gold potatoes
  • parsnip
    • 4 ounces
    • parsnip
  • Vidalia onion
    • 1
    • Vidalia onion
  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • vegetable stock
    • 16 ounces
    • vegetable stock
  • crumbled goat cheese
    • 2 ounces
    • crumbled goat cheese
  • shredded Gruyère cheese
    • 1 ounce
    • shredded Gruyère cheese
  • parsley
    • 1/8 ounce
    • parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot with lid