Creamy Potato & Parsley Soup
This creamy potato and parsley soup is very healthy and will warm you up after a cold day out. It is vegetarian but can easily be made vegan by replacing the butter with oil and the cream with a plant based substitute.
Being French, I like to eat soup with bread, just as is or make croutons out of it (I fry bread cubes in a pan with olive oil or butter). If you’re looking for an easy bread recipe that would go well with parsley soup’s rustic flavors, try out my rye hazelnut bread recipe.
Parsley
To make this soup, I used curly parsley which is supposed to be less aromatic that flat parsley. If using the latter, start with one cup and add some more to taste after blending.
Parsley is highly nutritious and has a lot of health benefits : it is rich in antioxidant nutrients, has antibacterial properties and is good for your heart and bones!
Don’t throw away the stems, you can use them to make a bouquet garni or a pesto for example!
Creamy Parsley & Potato Soup
Ingredients
- 1 tbsp butter
- 1 big yellow onion – chopped or sliced
- 2 tbsp white table wine
- 3 cups vegetable broth (750 ml)
- 1 big potato (250 g) – diced
- 1 ½ cup parsley leaves – see notes
- ¼ cup whipping cream (60 ml)
- salt and pepper – to taste
Instructions
- In a pot, melt the butter on medium heat.
- Saute the onions for a few minutes until golden brown.
- Deglaze with wine (wait until it's evaporated) and add the potatoes, parsley, broth and cream.
- Bring to a boil and cover with a lid. Simmer for 20 minutes.
- Blend the soup using a hand mixer or a stand blender, season to taste.
Notes
To make this soup, I used curly parsley which is supposed to be less aromatic that flat parsley. If using the latter, start with one cup and add some more to taste after blending.
Don’t throw away the stems, you can use them to make a bouquet garni or a pesto for example!
Calories are per one serving of the recipe.
Simple, fast, and delicious! I made a couple substitutions to accommodate what I had in my pantry. Mushroom based broth instead of vegetable, coconut milk instead of whipping cream (and increased the amount), and I added in two carrots with the onion. It’s a really nice flavour and was a great way to use up the huge bunch of parsley I had leftover. Thanks!
Thank you Amber !