Minnesota Harvest Potato & Root Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A comforting, slow-simmered soup featuring locally grown root vegetables and herbs, perfect for chilly Minnesota evenings. This american-inspired slow cooker (vegetarian) ready in about 45 minutes pairs medium, diced carrots, medium, diced parsnips, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced russet potatoes
• 2 medium, diced carrots
• 1 medium, diced parsnips
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 4 cups low-sodium chicken broth
• 1 tbsp, chopped fresh thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add 1 large chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until aromatic, stirring constantly to prevent burning.
3. Step 3: Stir in 2 diced russet potatoes, 2 diced carrots, and 1 diced parsnip, coating them evenly in the onion mixture, then pour in 4 cups chicken broth and add 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a gentle boil, reduce heat to low, cover, and simmer for 30 minutes until all vegetables are fork-tender and the broth has thickened slightly.