Potato and Parsley Soup
Cozy up with a warm bowl of creamy Potato and Parsley Soup, a comforting dish that blends the earthy richness of Russet potatoes with the vibrant freshness of parsley. This easy-to-make recipe features tender potatoes simmered in flavorful vegetable broth, combined with sautéed onions, garlic, and a touch of heavy cream for velvety smoothness. Fresh parsley adds a bright, herbal note, while a garnish of olive oil and chopped parsley elevates the presentation. Perfect for a weeknight dinner or a light lunch, this hearty soup is ready in just 45 minutes and is bursting with wholesome flavors that will keep you coming back for more.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 whole Garlic cloves
- 1 bunch Fresh parsley
- 6 cups Vegetable broth
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 cup Water (optional)
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely chop the yellow onion. Mince the garlic cloves.
Rinse the parsley under cold water, pat it dry, and chop the leaves. Set 2 tablespoons of parsley aside for garnishing.
In a large pot over medium heat, warm the olive oil. Add the onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes to the pot and stir to combine with the onion and garlic.
Pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Let the potatoes cook for 15-20 minutes or until fork-tender.
Using an immersion blender, carefully puree the soup in the pot until smooth. Alternatively, blend the soup in batches in a countertop blender and return it to the pot.
Stir in the chopped parsley, heavy cream, butter, salt, and black pepper. If the soup is too thick, add up to 1 cup of water to reach your desired consistency.
Simmer the soup for another 5 minutes to allow the flavors to meld together.
Taste the soup and adjust seasoning if needed. Serve hot, garnished with the reserved parsley and an optional drizzle of olive oil.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5897 mg | 256% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 34.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 7107 mg | 151% | |
*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.
