Savory Root Vegetable Soup for #SoupSaturdaySwappers

Welcome to the November 2020 Soup Saturday Swappers event led by Wendy of A Day in the Life on FarmAre you interested in joining this great group of Soup Swappers? Request to join our Facebook group here

This month Cam from Culinary Adventures with Camilla invited us to make something From The Root Cellar: "Let's showcase a soup made with roots! For this event, use roots, taproots, bulb, as creative as you want. " 

As usual the options are endless with a broad category of ingredients like this, so I went and found something that combined a whole bunch of them into one soup! We use lots of carrots and potatoes in this house and sweet potatoes make an appearance every now and then. I'm getting more familiar with fennel but turnips, leeks, and parsnips not so much..! My sister said she isn't a huge fan of parsnips - I think it just depends on what they're cooked alongside. I recently used the couple I had left in a turkey and fennel soup and it was very tasty! 

This particular soup had a very unique flavor - I felt like it definitely needed the cheese, sour cream, and bacon to taste complete. It was jam packed full of tons of good things - and very easy to tweak and adjust to only use your favorite ingredients. The shredded hash browns added a nice heartiness to the soup!

So for your fall soup cravings - come get inspired by all of these delicious recipes we're sharing with you today! 

Savory Root Vegetable Soup

4 bacon strips, diced into small pieces
2-3 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1-2 medium leeks (white and light green portion only), chopped
2 cups frozen shredded hash brown potatoes
1 large sweet potato, peeled and diced
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
1-2 small turnips, peeled and chopped
3 cans (14-1/2 ounces each) chicken broth
2 teaspoons herbes de Provence
1 TBS minced garlic (jarred)
1/2 teaspoon white pepper
1/2 teaspoon ground coriander

1 cup sour cream
1 cup shredded Swiss cheese

  1. In a large nonstick soup pot, sauté the bacon pieces over medium heat until crisped. Remove from skillet and set aside to drain on paper towels.
  2. Sauté the celery, onion, and green pepper in the drippings for a few minutes until lightly browned. Season lightly with salt and pepper while cooking.
  3. Add in all remaining ingredients (except for reserved bacon and the topping ingredients), and bring to a low simmer. Simmer about 20 minutes, until everything is tender. Taste test and adjust the seasonings to your preference.
  4. Serve ladled into bowls with a small scoop of sour cream, sprinkling of Swiss cheese and some of the reserved bacon bits!

Recipe from Taste of Home


  1. This looks like a tasty, filling bowl, Rebekah. Thanks for joining me this month.

  2. I love that you used hash browns! I need to remember that trick! This looks gorgeous.

  3. Great idea using the frozen hashbrowns. This soup sounds perfect.

  4. Loved the idea of using hashbrowns. The soup looks delicious and hearty!


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