💡 At a Glance
- The Soup: A creamy, cozy potato parsnip soup with apple and sliced sausages—pure comfort food in a bowl.
- Time Saver: A quick family meal that’s perfect for make-ahead meal prep or easy weeknight dinners.
- Method: Your Thermomix® does all the chopping, cooking, and puréeing automatically.
Don’t you just love those chilly days when all you really want is a warm, fuss-free meal that feeds your soul?
That’s exactly why this Potato Parsnip Soup with Sliced Sausages is such a hit. It’s ultra-creamy, super satisfying, and hits that perfect classic comfort-food sweet spot.
Thanks to your Thermomix®, the appliance takes care of all the chopping, stirring, and blending—so you can kick back or set the table while it does all the heavy lifting.
Why You’ll Love This Recipe:
- The ultimate cozy comfort food for chilly days
- Super rich, velvety, and creamy
- Quick and effortless thanks to the Thermomix®
- A total family favorite (especially with the sliced sausages on top!)
- A delicious way to pack in potatoes and parsnips
- Perfect for a quick and easy weekday lunch
- Super meal-prep friendly
- Tastes even better the next day!
My Top Recipe Tips
Give your sliced leeks a really good rinse in a colander. Dirt and grit love to hide in those fine inner layers!
Quarter your onion before popping it into the mixing bowl. This helps the blades catch it easily so you get an even chop every time.
Chop the potatoes, parsnip, and apple into roughly 1-inch pieces. That’s the sweet spot for chopping them down perfectly in the Thermomix®.
When pureeing the hot soup, be sure to slowly ramp up the speed from speed 5 to speed 9 so you don’t get any hot splashes.
Can I Make This Ahead & Store It?
This soup is fantastic to make ahead! Honestly, it tastes even better the next day once all those delicious flavors have had a chance to meld together overnight.
Just let the soup cool completely, cover it, and store it in the fridge. When you’re ready to eat, simply reheat your portion on the stovetop or in the microwave!
Easy Recipe Variations & Swaps
Make it Vegetarian: Looking for a meat-free meal? Simply skip the sliced sausages at the end!
Switch Up the Herbs: Instead of dried thyme, dried marjoram also pairs amazingly well with the sweet parsnips and earthy potatoes.
Apple Options: Don’t have a Boskoop or Elstar apple on hand? Any tart apple, like a Granny Smith or Honeycrisp, will work wonderfully here.
Ingredients You’ll Need for Potato Parsnip Soup with Sausages
- 1.1 lbs (500 g (approx. 17.5 oz)) medium-starch potatoes (like Yukon Gold)
- 5 oz (150 g (approx. 5.5 oz)) parsnip
- 1 medium yellow onion
- 1 clove garlic
- 1 leek (approx. 3.5–5 oz / 100–150 g (approx. 5.5 oz))
- ½ tart apple (such as Granny Smith or Honeycrisp)
- 20 g (approx. 0.5 oz) (about 1½ tbsp) olive oil
- 850 g (approx. 3.5 cups) water
- 2 tsp vegetable bouillon paste or powder
- 1 tsp dried thyme (or dried marjoram)
- ½ tsp salt (adjust to taste)
- 3–4 generous pinches freshly cracked black pepper
- 1 good pinch freshly grated nutmeg
- 60 g (approx. 2 oz) (¼ cup) heavy cream
- 5 hot dogs (or smoked franks)
To serve:
- A splash of heavy cream and fresh herbs for garnish
How to Make Potato Parsnip Soup with Hot Dogs
Instructions:
First up, peel the onion and garlic clove. Quartering the onion makes it much easier for the blades to catch and chop evenly.
Trim the dark green leafy tops and the root end off the leek, as we only want the tender white and light green parts. Cut into roughly ¾-inch rings, then give them a good rinse in a colander to wash away any hidden dirt or grit.
Pop the quartered onion, garlic, and rinsed leek rings right into the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with your spatula.
Drizzle in the olive oil and sauté for 3 min / 120°C (250°F) / speed 1.
While that’s cooking, peel the potatoes, parsnip, and half apple. Chop everything into rough 1-inch chunks.
Now add your prepped veggies and diced apple to the mixing bowl and chop everything again for 5 sec / speed 5.
Pour in the water and add the vegetable broth concentrate and thyme. Let the soup simmer gently for 25 min / 100°C (210°F) / speed 1.
Once the timer goes off, stir in the heavy cream, salt, pepper, and freshly grated nutmeg. Puree the soup for 30 sec / speed 5–9 (slowly ramping up the speed) until it’s silky smooth and ultra-creamy.
Slice the wieners into even coins and add them to the bowl. Give them a quick stir with a spoon, then heat through for 3 min / 90°C (190°F) / reverse mode / gentle stir setting just until warmed through—you don’t want them overcooked!
Give the soup a final taste test, adjust seasonings if needed, and ladle into your serving bowls. Top with a swirl of heavy cream and fresh herbs.
Enjoy!
Now it’s your turn—have so much fun whipping this up!
Happy eating, and be sure to check out this delicious creamy potato soup recipe next, too!
Happy cooking,
Christoph
Creamy Potato Parsnip Soup with Sliced Wieners
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Start cookingIngredients
- 500 g Potatoes (preferably Yukon Gold or all-purpose) (approx. 17.5 oz)
- 150 g Parsnip (approx. 5.5 oz)
- 1 mittlere Yellow onion
- 1 Garlic clove
- 1 Stange Leek approx. 100–150 g (approx. 5.5 oz)
- ½ Tart apple (such as Granny Smith or Honeycrisp)
- 20 g Olive oil (approx. 0.5 oz)
- 850 g Water (approx. 30 oz)
- 2 tsp Vegetable broth
- 1 tsp Dried thyme (or marjoram)
- ½ tsp Salt (adjust to taste)
- 3-4 kräftige Prisen Black pepper
- 1 ordentliche pinch Freshly grated nutmeg
- 60 g Heavy cream (approx. 2 oz)
- 5 Wieners / Frankfurters
Instructions
- 1 mittlere Yellow onion, 1 Garlic cloveFirst, peel the onion and garlic clove. Quarter the onion so the blades can catch and chop it easily.
- 1 Stange LeekTrim the dark green leafy top and the root end off the leek—we only want the tender white and light green parts. Slice it into roughly 2 cm thick rounds, then rinse thoroughly in a colander to wash away any trapped dirt or grit.
- 1 mittlere Yellow onion, 1 Garlic clove, 1 Stange LeekAdd the quartered onion, garlic, and rinsed leek rings to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with your spatula.
- 20 g (approx. 0.5 oz) Olive oilAdd the olive oil and sauté for 3 min / 120°C (250°F) / speed 1.
- 500 g (approx. 17.5 oz) Potatoes, 150 g (approx. 5.5 oz) Parsnip, ½ Tart appleWhile that sautéing goodness is happening, peel the potatoes, parsnip, and apple half. Chop everything into rough 3 cm chunks.
- 500 g (approx. 17.5 oz) Potatoes, 150 g (approx. 5.5 oz) Parsnip, ½ Tart appleAdd the prepped veggies and apple pieces into the mixing bowl and chop again for 5 sec / speed 5.
- 850 g (approx. 30 oz) Water, 2 tsp Vegetable broth, 1 tsp Dried thymePour in the water, then add the vegetable broth and dried thyme. Let the soup simmer gently for 25 min / 100°C (210°F) / speed 1.
- ½ tsp Salt, 3-4 kräftige Prisen Black pepper, 1 ordentliche pinch Freshly grated nutmeg, 60 g (approx. 2 oz) Heavy creamWhen the timer goes off, add the heavy cream, salt, black pepper, and freshly grated nutmeg. Purée the soup for 30 sec / speed 5–9 (slowly increasing the speed) until it's ultra-silky and creamy.
- 5 Wieners / FrankfurtersSlice the wieners into even rounds and drop them into the bowl. Give them a quick gentle stir with a spoon, then heat through for 3 min / 90°C (190°F) / reverse mode / gentle stir speed so they warm up perfectly without breaking apart.
- 60 g (approx. 2 oz) Heavy creamGive the soup one final taste test (adjust seasoning if needed!), then ladle into warm bowls. Garnish with a swirl of heavy cream and a sprinkle of fresh herbs. Enjoy!
