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Creamy Parsley & Potato Soup

Winter soup made with potatoes, parsley and a hint of cream.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: French
Keyword: Healthy recipe, Parsley soup, Winter soup
Servings: 2 people
Calories: 362kcal


  • 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


  • 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.


  • 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.