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Creamy Leek & Parsnip Soup - 8 Weight Watchers PPV

Creamy Leek & Parsnip Soup – 8 Weight Watchers Points

Housewives of Frederick County
This recipe is very similar to leek & potato soup except we replace the potatoes with parsnips. It reduces the calories and carbs and increases the fiber. This soup can be eaten hot or cold.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine French
Servings 4 servings
Calories 309 kcal


  • - 2 tablespoons butter
  • - 3 leeks, trimmed, halved lengthwise, cut crosswise into 1/2-inch thick slices
  • - 5 medium parsnips, about 1 pound thinly sliced
  • - Salt & Pepper to taste
  • - 4 1/2 cups chicken broth
  • - 1/2 cup heavy cream
  • - 1 tablespoon snipped chives


  • Melt butter in a large heavy saucepan over medium heat.
  • Add leeks, parsnips, salt & pepper.
  • Cook, stirring often, until softened but not browned, about 10 minutes.
  • Pour in 4 cups broth, increase heat to high and bring to a full boil.
  • Reduce heat to medium-low and cook partially covered, stirring occasionally, until veggies are very soft, about 30 minutes.
  • Let cool slightly.
  • Working in batches, puree soup in a blender.
  • Return soup to saucepan and stir in cream.
  • Warm over low heat and season well with salt and pepper.
  • Thin with remaining broth if soup is too thick.
  • Ladle into warmed soup bowls.
  • Garnish with a swirl of heavy cream & a pinch of chives and serve.


8 Weight Watchers Points
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