Ingredients
- 1 Tbsp. butter
- 2 cups sliced leeks, white and light green parts only
- 2 cups chopped celery
- 2 Tbsp. chopped fresh parsley, divided
- 1 clove garlic
- 5 cups fat-free, reduced sodium chicken broth
- 2 cups red potatoes, skins on, chopped
- 2 cups parsnips, peeled and chopped
- ½ cup wild rice, cooked
Tip: Screenshot this list for easy reference while shopping
Instructions
- Melt butter in a Dutch oven over medium-low. Sauté leeks and celery until soft and just beginning to brown. Add 1 tablespoon of parsley and garlic, sauté another minute or two.
- Add chicken broth and bring to a boil. Add potatoes and parsnips and return to a boil. Reduce heat and simmer until potatoes and parsnips are soft (20-30 minutes).
- With a standard or immersion blender, purée (using small batches and extra care with a standard blender) the hot vegetable mixture, leaving some chunks. Stir in wild rice and serve garnished with remaining parsley.