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Leek and Parsnip Soup

Leek and Parsnip Soup with Cheesy Potatoes

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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
Prep & cook time
Cooking Skill
  • 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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. If leek arrived with dark green top, trim and discard it. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Halve lemon. Thinly slice half of potatoes into rounds; cut remaining potatoes into ¼-inch dice. Quarter parsnip lengthwise, then thinly slice crosswise. Peel onion, halve, and cut into small dice.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss sliced potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden and crisp, 15-20 minutes (move on to Step 3, but don't forget to come back!). Then, remove potatoes from oven and transfer to a plate, reserving baking sheet for Step 5. 

  3. Sauté aromatics

    Sauté aromatics

    While sliced potatoes roast, remove leeks from water. In a medium pot, heat butter over medium-high heat. When butter is foamy, add leeks, parsnip, and onion. Season with ¼ teaspoon salt. Cook, stirring, until softened and browned, 6-8 minutes. Add diced potatoes and cook, stirring to combine, 1-2 minutes more.

  4. Simmer soup

    Simmer soup

    Add vegetable stock and 1 cup water to pot with aromatics. Bring to a boil over high heat, then reduce heat to medium and simmer until liquid is slightly reduced and potatoes are tender, 12-15 minutes. Season with ¼ teaspoon salt and pepper. Remove pot from heat and cover to keep warm until Step 6.

  5. Roast cheesy potatoes

    Roast cheesy potatoes

    Arrange 2 potato slices in center of baking sheet from roasted potatoes, spacing apart. Top each with a small handful of goat cheese, then another potato slice, then more goat cheese, gently pressing down after each potato layer. Continue alternating layers until you have 2 equal stacks, ending with potato. Sprinkle over Gruyère and roast until cheese is melted, 2-3 minutes.

  6. Finish soup and plate

    Finish soup and plate

    Roughly chop parsley leaves, discarding stems. Taste leek and parsnip soup and add juice of ½ lemon, salt, and pepper as desired (save remaining lemon to brighten a glass of water). Divide soup between serving bowls. Nestle cheesy potato stacks in soup and garnish with parsley. Dig in!

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