Red Potato, Parsnip, and Carrot Soup

It's cold in Colorado and I seem to regularly be in the mood for soup. I've been making this dish for many years but never have shared the recipe with anyone. I love the creaminess of the potatoes and the addition of the sweet marsala wine makes it a tad more unique than your typical potato soup. I use vegetable broth in order to make a vegetarian soup, but chicken broth could be substituted. 

3 tbs butter
1 large yellow onion, chopped
4 carrots, peeled, chopped into 1/2 inch pieces
2 large parsnips, peeled, chopped into 1/2 inch pieces
1 qt gluten-free vegetable broth
4 large red potatoes, cleaned and chopped into 1/2 inch pieces
1/4 cup fresh flat leaf parsley, plus more for garnish, chopped
1 tsp dried thyme
1 cup low-fat milk
1/8 cup sweet marsala wine

Melt butter in large pot (5qt) over medium heat. Add onions and saute until golden, about 10 minutes. Add carrots and parsnips, cook for 10 more minutes, stirring occasionally. Add broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, about 25 to 30 minutes. 
Puree half of the soup in a blender or food processor. Add puree back into soup and stir in milk and marsala wine. Bring soup to a simmer until heated through. Season with salt and pepper. Ladle into bowls and garnish with flat leaf parsley. 

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