Creamy Potato Parsley Soup but Without the Cream
Indulge in the velvety texture and hearty flavors of this Creamy Potato Parsley Soup—without a drop of cream! Perfectly balancing comfort and nutrition, this dairy-free recipe relies on tender Yukon Gold or Russet potatoes blended to create a naturally smooth base. Fresh parsley adds a vibrant herbal note, while garlic, onion, and a hint of thyme infuse layers of warming flavor. Simmered in a light vegetable broth and finished with your favorite garnish, this wholesome, plant-based soup is as satisfying as it is simple to prepare. Whether you're seeking a cozy weeknight meal or a light, healthful starter, this soup shines with its creamy consistency, bold flavors, and easy one-pot preparation.
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Recipe Information
Ingredients
- 4 medium Potatoes (Yukon Gold or Russet)
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 cup (chopped) Fresh parsley
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 leaf Bay leaf
- 1 cup Water
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Chop the onion into small pieces and finely mince the garlic.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until translucent.
Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Add the diced potatoes, vegetable broth, water, dried thyme, and bay leaf to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the pot and discard it.
Carefully use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the chopped parsley, saving a small amount for garnish.
Season the soup with salt and black pepper to taste. Adjust the thickness by adding more water or broth if desired.
Simmer the soup for 5 more minutes to allow the flavors to meld together.
Serve hot, garnished with the reserved parsley. Optionally, drizzle with a small amount of olive oil for extra richness.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 26.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4972 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
