Adjust the temperature to high, and bring the soup to a boil. Then reduce the heat and allow the soup to simmer for about 20 minutes or until the potatoes and parsnips are soft.
Use an immersion blender to blend the soup until smooth. Pour in the heavy cream and simmer for another 10 minutes.
1 cup heavy cream
Serve with a dollop of sour cream, fresh thyme for garnish and croutons if desired.
See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups. Actual calories will vary.