Step 1

Melt the butter in a large heavy pot and pour in the olive oil.

Step 2

Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.

Step 3

Cook for 15 minutes, stirring occasionally.

Step 4

Stir in the vegetable broth.

Step 5

Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.

Step 6

Discard bay leaf.

Step 7

Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.

Step 8

Return soup to pot and, if using, add milk; add in chili powder and stir to combine.

Step 9

Serve warm.