A Hearty And Healthy Twist On Potato And Parsley Soup Recipe

Immerse yourself in a gastronomic journey with our Potato and Parsley Soup Recipe. Each spoonful offers an enticing blend of creamy goodness and herbal freshness, taking your taste buds on a flavorful adventure.

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Potato And Parsley Soup Recipe

With its comforting warmth and rich textures, this classic dish serves as a culinary hug on cold days. Expertly crafted using the freshest ingredients, it balances hearty potatoes and green parsley for a symphony of flavors. 

As we unveil the process behind this comforting creation, prepare to be drawn into a world where food, culture, and history intermingle effortlessly. Enjoy the journey as we delve into this unique recipe.

What Is Potato And Parsley Soup?

Potato and Parsley Soup is a hearty, creamy dish made from a blend of well-cooked potatoes and fresh parsley. The potatoes offer a rich, comforting base, while the parsley introduces a pop of herbal freshness. 

Often pureed to a velvety smoothness, this soup may also feature a range of additional ingredients like onions, garlic, or leeks. Seasoned to taste, it is a versatile dish, perfect as a warming starter or a light meal, and a beloved staple in kitchens worldwide.

History Of Potato And Parsley Soup

The history of Potato and Parsley Soup is deeply rooted in European culinary traditions. Originating from the era when potatoes were first introduced to Europe in the 16th century, this versatile soup reflects the simplicity and frugality of early peasant cooking. 

Parsley, a beloved herb in Mediterranean cuisine, was later incorporated for its vibrant flavor and nutritional properties.

Over centuries, this soup evolved, with different regions adding their unique twists. 

Today, this comforting dish represents a timeless bond between humble ingredients and culinary creativity, bridging generations and continuing to warm hearts and homes worldwide.

Interesting Facts About Potato And Parsley Soup

  • Nutrient Powerhouse: Potato and Parsley Soup is loaded with essential nutrients. Potatoes are rich in Vitamin C, potassium, and fiber, while parsley offers a hefty dose of Vitamins K, A and antioxidants.
  • Global Interpretations: While the soup has roots in Europe, various cultures have their versions. In South America, potatoes are often paired with cilantro, a parsley relative, while the Middle East has versions incorporating bulgur.
  • Versatile in Texture: The soup can be served chunky or puréed, catering to different texture preferences.
  • Seasonal Adaptability: Its ingredients are available year-round, making it a consistent go-to dish.
  • A Canvas for Creativity: The soup’s simplicity makes it a perfect base for experimenting with additions like bacon, cheese, or exotic spices.
  • Longevity: Due to salt’s preservative qualities and its primary ingredients’ durability, this soup can stay fresh in the refrigerator for up to a week.

What Makes The Potato And Parsley Soup Special?

What sets Potato and Parsley Soup apart is its elegant simplicity and comforting depth of flavor. Combining hearty potatoes and fresh parsley creates an earthy and refreshing blend of flavors. 

Its chunky or smooth texture caters to varied preferences and adds another dimension to the dining experience. The soup also showcases the beauty of humble, readily available ingredients transforming into a warm, inviting, and soul-soothing dish. 

Additionally, its adaptability across seasons and versatility for enhancements make it a unique and special choice in the world of soups. It’s more than a meal – it’s a canvas for culinary creativity.

Potato And Parsley Soup Recipe

Ingredients List

Butter2 Tbsp
Medium onion, roughly chopped1
Cloves garlic, peeled and roughly chopped2
Red-skinned potatoes, cut into large chunks1-1/2 lbs
Water5 cups
Sour cream1/2 cup
Kosher saltTo taste
Fresh black pepperTo taste
Chopped fresh flat-leaf parsley1 cup
Olive tapenade1/2 cup

Ingredient Tips

  • Unsalted Butter: Opt for unsalted butter to maintain full control over your soup’s salt content. Feel free to replace it with a plant-based alternative to cater to dietary needs.
  • Yellow or White Onion: A medium-sized yellow or white onion complements this dish perfectly. Sweet onions can be a flavorful substitute for those preferring a more subtle bite.
  • Garlic Cloves: Incorporate fresh garlic cloves for a powerful and aromatic touch. Adjust the quantity to align with your taste, whether you adore bold or gentle garlic notes.
  • Red-Skinned Potatoes: Choose firm and pristine red-skinned potatoes. Retaining the skin adds a delightful texture and vibrant hue. Yukon gold potatoes can be an excellent stand-in when necessary.
  • Pure, Fresh Water: Use clean water for boiling potatoes. To intensify the soup’s savory depth, consider replacing water with vegetable or chicken broth.
  • Full-Fat Sour Cream: Opt for full-fat sour cream to lend a velvety richness to your soup. Greek yogurt is a lighter, yet equally delicious, alternative.
  • Kosher Salt and Fresh Black Pepper: Kosher salt and freshly ground black pepper elevate the soup’s flavor. Begin with a modest quantity and adjust to your preference.
  • Fresh Flat-Leaf Parsley: Fresh flat-leaf parsley, known for its robust flavor, is ideal. Its fresh aroma and taste outshine that of curly parsley.
  • Olive Tapenade: Homemade or store-bought, olive tapenade adds a unique twist. Explore various options, like Kalamata or green olives, to keep your soup exciting and flavorful.

Can You Vary The Recipe With Other Ingredients? 

The beauty of the Potato and Parsley Soup recipe is its flexibility to accommodate various dietary needs and preferences. Here are some ways to adapt the recipe:

  • Keto: Replace traditional potatoes with low-carb options like cauliflower or turnips. Use full-fat sour cream, and consider adding a bit of cheddar or other keto-friendly cheeses for extra flavor and creaminess.
  • Paleo: Use ghee instead of butter. Opt for almond milk or coconut milk instead of sour cream to keep the creamy texture while staying within Paleo guidelines.
  • Gluten-Free: This recipe is naturally gluten-free. Just ensure that all your broth or stock used is certified gluten-free.
  • Whole30: Use ghee instead of butter, and substitute sour cream with coconut cream to keep the soup compliant with Whole30 rules. Again, ensure that any broth used is compliant.
  • Vegetarian/Vegan: Use vegetable broth instead of chicken broth. For a vegan version, use plant-based butter and replace sour cream with a vegan alternative such as cashew cream or coconut milk.

Recipe Directions

  • Start by melting butter in a pot and sautéing onion and garlic until they become fragrant and translucent.
  • Next, add the potato chunks to the pot, ensuring they are well-coated in the melted butter.
  • Pour in water and allow the mixture to simmer gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
  • Once the potatoes are cooked, remove the pot from heat and carefully purée the mixture until it reaches a smooth and creamy consistency.
  • Afterward, gently stir in sour cream, adjusting the amount according to your taste preference, and season the soup with salt and pepper to enhance the flavors.
  • To add a touch of freshness, mix in some chopped flat-leaf parsley for a pop of color and herbaceous taste.
  • Now, it’s time to serve the soup! Ladle it into individual bowls, making sure to distribute the creamy goodness evenly.
  • For an extra burst of flavor, top each serving with a generous spoonful of olive tapenade, which will add a delightful tanginess and richness.
  • Enjoy the soup while it’s still hot, savoring the creamy texture and the harmonious blend of flavors.
  • If desired, you can pair the soup with crusty bread or a refreshing salad to complement the comforting flavors.
  • For those seeking additional taste variations, consider garnishing the soup with crispy bacon bits, grated cheese, or chopped chives to elevate the overall experience.
  • Lastly, keep in mind that this recipe can be modified to accommodate different dietary needs, including keto, paleo, gluten-free, Whole30, vegetarian, and vegan options.
healthy soup

Variations, Add-Ons, And Toppings

The Potato and Parsley Soup recipe offers plenty of room for customization and creativity. Here are a few variations, add-ons, and toppings you can consider:


  • Spices and Herbs: Enhance flavor complexity with cumin, paprika, or thyme spices. For a spicy kick, a dash of cayenne pepper or a dollop of hot sauce works wonders.
  • Vegetables: Add more vegetables to your soup, like leeks, carrots, or celery. You could also add a handful of spinach or kale for added nutrition.
  • Proteins: Add protein like shredded chicken, crispy bacon, or diced ham to make it a more filling meal. For a vegetarian protein, chickpeas or white beans can be a great addition.


  • Grains: To make it a complete meal, add grains like cooked quinoa, brown rice, or barley.
  • Cheeses: Stir in some grated cheese like sharp cheddar, gruyere, or parmesan just before serving for a creamy, melty delight.


  • Croutons: Homemade croutons provide a delightful crunch contrasting with the soup’s creaminess.
  • Nuts and Seeds: Sprinkle on some toasted pumpkin seeds, sunflower seeds, or chopped walnuts for a bit of nuttiness and texture.
  • Fresh Herbs: Garnish with fresh parsley, chives, or dill to enhance the color and freshness.

Scaling The Recipe

Scaling a recipe, whether to accommodate a larger group or to have a more intimate meal, can be done with basic math. Here’s how to scale up or down the Potato and Parsley Soup recipe:

  • Identify the original yield: Check how many servings the original recipe makes. For instance, you’ll want to double the recipe if it makes four servings and you need to feed eight people.
  • Adjust the quantities: Multiply all the ingredient amounts by the scaling factor. If you’re doubling the recipe, multiply by 2. If halving, multiply by 0.5.For example, if the recipe calls for 2 cups of potatoes and you’re doubling it, you’d need 4 cups of potatoes. 
  • Consider equipment size: Ensure your kitchen equipment (pots, pans, oven space) can accommodate the scaled quantities. If doubling a recipe, you may need to cook in batches or use smaller pots and pans if halving.
  • Adjust cooking times: Cooking times can change when you scale recipes. Larger quantities may take longer to cook, while smaller ones may cook more quickly. Keep a close eye on the dish and test for doneness as needed.
  • Seasoning to taste: When it comes to seasoning, it might not be a strict multiplication or division. Season to your preference and adjust as necessary.

What Is Used For Garnishing The Soup?

For garnishing the Potato and Parsley Soup, a variety of ingredients can be used to add visual appeal, enhance flavor, or introduce an exciting texture contrast. Here are a few popular options:

  • Olive Tapenade: As per your original recipe, a spoonful of olive tapenade makes an exquisite garnish, lending a rich, salty contrast to the creamy soup.
  • Fresh Herbs: Extra sprinkles of fresh parsley or other herbs like chives or dill add a pop of color and freshness.
  • Croutons: Homemade croutons can offer a crunchy contrast to the soup’s creaminess.
  • Cheese: A sprinkle of grated cheese such as parmesan, cheddar, or gruyere can add a savory touch as it gently melts into the hot soup.
  • Cream or Yogurt: A swirl of cream, sour cream, or Greek yogurt can make the soup look gourmet while adding an extra layer of creamy tanginess.
  • Drizzle of Oil: A drizzle of good quality olive oil or a flavored oil like truffle oil can bring a luxurious finish.
  • Nuts and Seeds: A sprinkle of toasted pumpkin seeds, sunflower seeds, or crushed roasted hazelnuts can add a delightful crunch and nutty flavor.
  • Bacon Bits: For non-vegetarian versions, crispy bacon bits or ham cubes provide a smoky, savory garnish.
Potato and Parsley Soup Recipe

Can I Make Potato And Parsley Soup In A Slow Cooker Or Instant Pot?

You can definitely prepare the Potato and Parsley Soup in both a slow cooker and an Instant Pot. Here are the adjusted instructions for each method:

Slow Cooker

  • Melt butter in a pan over medium heat, add the onions and garlic, and sauté until the onions are translucent.
  • Transfer the onions and garlic to the slow cooker, add the potatoes and water or broth, cover, and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  • Once cooked, use an immersion blender to puree the soup until smooth, or let it cool and puree in batches in a blender or food processor.
  • Stir in the sour cream, salt, and pepper, and mix in the parsley. Serve hot with a spoonful of olive tapenade on top.

Instant Pot

  • Turn the Instant Pot on to the sauté setting, melt the butter, add the onions and garlic, and sauté until the onions are translucent.
  • Add the potatoes, water, or broth to the Instant Pot, secure the lid, and set the vent to “sealing.” Cook on high pressure for 10 minutes.
  • Once the time is up, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
  • Use an immersion blender to puree the soup until smooth, or let it cool and puree in batches in a blender or food processor.
  • Stir in the sour cream, salt, and pepper, and mix in the parsley. Serve hot with a spoonful of olive tapenade on top.

Can I Use Store Broth, Or Should I Make My Own?

The choice between using store-bought broth and making your own comes down to a few factors: time, convenience, control over ingredients, and flavor preference.

  • Store-bought Broth
    This is a great option if you’re short on time or want to make the soup preparation process quicker and more convenient. Many high-quality, flavorful broths are available in stores today. When buying, look for low-sodium versions, as they give you more control over the saltiness of your dish. 
  • Homemade Broth
    Making your broth can be more time-consuming, but it has several advantages. You have complete control over the ingredients, meaning you can tailor the flavor exactly to your liking and ensure there are no unwanted additives. Homemade broths often have a depth of flavor that’s hard to match with store-bought versions.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables Recipe?

The Potato and Parsley Soup recipe is quite versatile and can certainly be adapted to include different types of meat, fish, pasta, or vegetables. Here are some suggestions:

  • Meat: Add cooked and shredded chicken, diced ham, or crumbled bacon to the soup. This not only enhances the flavor but also adds a layer of texture and makes the soup more filling.
  • Fish: Flake in some cooked fish like salmon or cod. Remember to add the fish near the end of the cooking process to prevent it from overcooking and breaking apart too much.
  • Pasta: Small pasta shapes like orzo, ditalini, or even macaroni could be cooked separately and stirred in at the end for a heartier soup.
  • Vegetables: Additional vegetables can contribute more nutrients and flavors. Add diced carrots, peas, corn, leeks, or bell peppers. Leafy greens like kale or spinach could also be stirred at the end of the cooking process until just wilted.
soup served

Success Tips-Tips And Tricks For The Recipe

Here are some tips and tricks for making the perfect Potato and Parsley Soup:

Prepping Tips

  • Choosing the right potato: Waxy potatoes like red or Yukon Gold hold their shape better and give the soup a creamier texture.
  • Use fresh herbs: Fresh parsley will give the soup a brighter, fresher flavor than dried. If using dried, reduce the quantity as dried herbs have a more concentrated flavor.
  • Prepare your ingredients: Have all your ingredients prepped and ready to go before you start cooking to make the process smoother. This includes chopping your potatoes into even pieces to ensure they cook uniformly.

Cooking Tips

  • Sauté the vegetables: Sautéing the onions and garlic until they’re soft and translucent brings out their sweetness and forms the flavor base of the soup.
  • Don’t overcook the potatoes: Cook the potatoes just until they are fork-tender. Overcooking them can result in a gluey texture.
  • Puree to desired consistency: Depending on how chunky or smooth you like your soup, adjust how much you puree the soup. An immersion blender can give you more control over this process, but a countertop blender can also get the job done.
  • Add dairy last: Stir in the sour cream at the very end of cooking. High heat can cause dairy to curdle.
  • Season well: Potatoes need a good amount of seasoning. Remember to taste and adjust the salt and pepper at the end.
  • Use quality broth: Whether you’re using homemade or store-bought, a good-quality broth will greatly enhance the flavor of your soup.
Healthy soup

Nutritional Values

Immerse yourself in the wholesome goodness of Potato and Parsley Soup, a comforting bowl packed with essential nutrients. This classic recipe serves up a hearty dose of vitamins, minerals, fiber, and a unique blend of phytonutrients, delivering flavor and a healthful eating experience.

What Are The Total Calories In The Soup?

A typical bowl of Potato and Parsley Soup, including ingredients such as potatoes, onions, garlic, butter, water or broth, sour cream, salt, pepper, and parsley, can range from around 150-250 calories per serving, depending on the quantity of each ingredient used and the size of the serving.

For a more precise count, you can enter your specific recipe (including exact amounts and types of ingredients) into an online recipe nutrition calculator to get specific nutrition values.

Dietary Restrictions For Potato And Parsley Soup

The Potato and Parsley Soup can be suitable for various diets, but there could be potential dietary restrictions based on the original recipe provided. Here’s a general overview:

  • Vegetarian/Vegan: The basic recipe is vegetarian as long as vegetable broth is used instead of chicken broth. To make it vegan, replace the butter with a plant-based alternative and substitute the sour cream with a non-dairy version or omit it altogether.
  • Gluten-free: The soup is naturally gluten-free as it contains no wheat-based ingredients. However, if using store-bought broth, ensure it’s labeled gluten-free, as some brands may contain additives with gluten.
  • Dairy-free: To make the soup dairy-free, substitute the butter with a non-dairy alternative (like olive oil) and omit the sour cream or replace it with a non-dairy cream.
  • Low-Fat/Low-Calorie: To lower the fat and calorie content, reduce the amount of butter used and replace the sour cream with a lower-fat version or with Greek yogurt.
  • Keto/Low-Carb: Potatoes are high in carbohydrates and may not be suitable for a strict ketogenic or low-carb diet. However, you could substitute potatoes with a lower-carb vegetable such as cauliflower.
  • Nut Allergies: The original recipe is nut-free. However, always check the labels of any store-bought ingredients to ensure they have yet to be processed in a facility that also processes nuts.

Health Benefits Of Potato And Parsley Soup

Potato and Parsley Soup isn’t just delicious—it’s also packed with several nutrients contributing to good health. Here are some of the health benefits associated with this warming dish:

  • Rich in Vitamins and Minerals: Potatoes are an excellent source of vitamin C, vitamin B6, and potassium. Parsley is also rich in vitamin K, vitamin C, and vitamin A.
  • High in Fiber: The fiber in potatoes can help promote feelings of fullness, support healthy digestion, and maintain blood sugar levels.
  • Heart Health: Garlic and onions contain compounds that may help lower blood pressure and cholesterol levels, which can support heart health.
  • Antioxidant-Rich: Parsley and garlic contain powerful antioxidants, which help protect the body from damage by free radicals.
  • Hydrating: The high water content in the soup can help maintain hydration, which is essential for nearly every bodily function.
  • Bone Health: Parsley is rich in vitamin K, which plays a crucial role in bone health. Potatoes provide a good amount of potassium, supporting bone health.

Nutrition Table 

Nutrition Table 

How Can I Make Soup Lower In Sodium?

Several strategies can be used to lower the sodium content in your Potato and Parsley Soup:

  • Use No-Sodium or Low-Sodium Broth: You need to opt for versions labeled “low-sodium” or “no-sodium” to control the salt amount in your soup; since store-bought broths are high in sodium.
  • Control the Salt: Since you’re making the soup from scratch, you have complete control over how much salt you add. You can reduce the salt in the recipe or even eliminate it completely.
  • Rely on Other Seasonings: Enhance the flavor with herbs, spices, and aromatics like garlic, onion, and fresh parsley. Acidic ingredients like a squeeze of fresh lemon juice can also boost flavor without adding sodium.
  • Choose Fresh Ingredients: Use fresh potatoes and other fresh ingredients whenever possible, as canned or preserved foods often contain added sodium.
  • Rinse Canned Goods: Rinsing them under running water can help remove some of the added sodium if you use any canned ingredients.

How Can I Make Soup Lower In Sugar?

The Potato and Parsley Soup recipe provided is naturally low in sugar, as it primarily contains vegetables and does not include any added sugars. However, if you are keen to reduce the sugar content in other soup recipes, here are some general strategies:

  • Avoid Sweet Vegetables: Some vegetables, like carrots, sweet potatoes, or bell peppers, contain higher levels of natural sugars. If a recipe calls for these ingredients and you want to reduce the sugar content, you could replace them with lower-sugar vegetables such as spinach, broccoli, or zucchini.
  • Skip the Added Sugar: Some soup recipes suggest adding a sugar pinch to balance the flavors. You can choose to omit this or experiment with other flavor balancers like vinegar or spices.
  • Be Mindful of Broth: Some store-bought broths might contain added sugars. Always check the labels and choose broth without added sugars when possible.
  • Watch Out for Canned Goods: Canned tomatoes or beans, for example, sometimes have added sugars to enhance their shelf life and taste. Look for versions with no added sugars, or rinse canned goods before use to remove some of the added sugar.
Potato and Parsley Soup

How To Serve The Potato And Parsley Soup At Its Best?

Serving the Potato and Parsley Soup can be an art in itself. Here are some suggestions to present it appealingly and deliciously:

  • Temperature: Always serve this soup hot to appreciate its flavors and texture. If the soup has cooled down, gently reheat it on the stove just before serving.
  • Bowl Selection: Choose deep bowls to serve the soup to keep it hot longer and also to prevent any spillage while consuming.
  • Garnishing: A swirl of sour cream or olive oil, a sprinkle of freshly chopped parsley, and a dollop of olive tapenade on top can make the soup visually appealing. Consider adding a few homemade croutons for an added crunch.
  • Side Dish: This soup pairs well with a crusty baguette or whole-grain bread for dipping. It can also be served alongside a fresh salad for a complete meal.
  • Pairing: If you’re pairing with wine, a light-bodied white wine like Sauvignon Blanc complements the earthy flavors of the soup.
  • Portion: Aim for larger portions if the soup is intended to be the main course. If it’s the starter, smaller bowls will do.

Perfect Side Dishes To Complement The Recipe

A well-chosen side dish can turn the Potato and Parsley Soup from a simple dish into a complete, satisfying meal. Here are a few options to consider:

  • Crusty Bread or Rolls: There’s nothing like a slice of fresh, warm bread or a roll to sop up every last drop of soup. Choose a whole grain variety for added fiber and nutrients.
  • Grilled Cheese Sandwich: For a comforting, nostalgic pairing, serve the soup with a crispy, melty grilled cheese sandwich. Use a sharp cheddar for a flavor punch.
  • Green Salad: A light, fresh salad can balance the creamy, hearty nature of the soup. Try mixed greens with a tangy vinaigrette, topped with sliced radishes, cherry tomatoes, and crumbled goat cheese.
  • Roasted Vegetables: Seasonal roasted veggies make a healthy, flavorful side dish. Try roasting Brussels sprouts, carrots, or asparagus with a bit of olive oil, salt, and pepper.
  • Quiche or Savory Tart: A slice of quiche or a savory tart, such as spinach, feta, or tomato and basil, would make a lovely accompaniment.
  • Grain Salad: A chilled grain salad, like a quinoa salad with fresh veggies and a zesty dressing, can add some satisfying texture and complexity to the meal.
  • Cheese and Crackers: A simple cheese board with a variety of cheeses, whole grain crackers, and some fresh or dried fruit could make for a delightful side or after-meal palate cleanser.
vegan soup

Storage & Repurposing

How Long Can We Store The Soup?

Properly stored, Potato and Parsley Soup will last 3-4 days in the refrigerator. Be sure to cool the soup quickly after cooking to prevent the growth of bacteria, and store it in a container with a tight-fitting lid.

If you’d like to keep the soup longer, you can freeze it. In the freezer, it should keep for about 2-3 months. When you’re ready to eat the soup, thaw it in the refrigerator overnight before reheating.

When reheating, ensure that the soup is heated thoroughly and reaches a temperature of at least 165°F (74°C) to ensure food safety. It’s also worth noting that the texture of potatoes can change somewhat after freezing, possibly becoming a bit grainier. However, the soup should still be tasty and safe to eat.

Can I Make Soup In Advance?

You can prepare the Potato and Parsley Soup in advance. Many soups taste even better the next day as the flavors have more time to meld together. Here’s how you can go about it:

  • Prepare the Soup: Follow your recipe to make the soup, but hold off on adding any dairy (like the sour cream in this case) or fresh herbs (like the parsley).
  • Cool and Store: Once cooked, let the soup cool completely. Then, transfer it to airtight containers and store it in the refrigerator.
  • Reheat: When you’re ready to serve, reheat the soup on the stove over medium heat, stirring occasionally.
  • Final Additions: Stir in the sour cream and parsley once the soup is hot. Do a final taste check to adjust any seasonings, if needed.

What Can We Do With Leftovers? 

Leftover Potato and Parsley Soup can be a versatile base for creating new meals, so don’t let any of it go to waste. You could use it as a sauce for pasta or grains, providing a flavorful and creamy accompaniment. 

Try it in a casserole, layering it with roasted vegetables or shredded chicken, and bake until bubbly and golden. The soup can also be used as a base for a pot pie, adding cooked vegetables and meat if desired and topped with a pastry crust. 

Lastly, consider revamping the soup itself by adding new ingredients like cooked bacon, shredded cheese, or roasted red peppers, transforming your leftovers into a whole new dish.

Soup garnished

Special Tools & Equipment Needed

The Potato and Parsley Soup is a simple recipe that doesn’t require a lot of special kitchen tools. Here’s what you’ll need:

  • Dutch Oven or Heavy Stock Pot:You’ll sauté the onion and garlic, cook the potatoes, and combine all the soup ingredients. A Dutch oven or heavy-bottomed pot is preferred because it distributes heat evenly and maintains a steady simmer.
  • Cutting Board and Sharp Knife: To prepare the onion, garlic, and potatoes.
  • Immersion Blender, Food Processor, or Regular Blender: Once the potatoes are cooked, you must blend the soup until smooth. An immersion blender allows you to do this right in the pot, but a regular countertop blender or food processor will work too.  when transferring and blending the hot soup.
  • Ladle or Large Spoon: For serving the soup.
  • Stove: You’ll need a heat source to cook the soup.


  • Peeler: If you prefer to peel your potatoes.

These tools are fairly standard in most kitchens and are useful for a wide range of recipes, making them good investments for anyone who enjoys cooking.

Frequently Asked Questions

Can I Use Dried Parsley Instead Of Fresh Parsley In The Soup?

Yes, you can, but it will slightly change the flavor profile. Dried herbs are generally more potent and concentrated than fresh ones, so you’ll want to use about a third of the amount called for in the recipe. However, fresh parsley lends a brightness that dried parsley doesn’t quite match, so if you can, opt for fresh.

How Can I Make The Soup Creamier?

You can make the soup creamier by increasing the amount of sour cream or by adding a splash of heavy cream or half-and-half. Another method is to puree more potatoes, which will naturally thicken the soup and give it a creamier texture.

What Can I Substitute For Sour Cream In The Soup?

If you’re out of sour cream or prefer not to use it, you can substitute it with plain Greek yogurt, crème fraîche, or a plant-based yogurt for a vegan version.

What If I Don’t Have A Blender Or Food Processor To Puree The Soup?

If you don’t have any of these tools, you can use a potato masher to mash the potatoes right in the pot. It will result in a chunkier, rustic-style soup, which can be just as delicious.

I Don’t Like Tapenade; What Else Can I Top My Soup With?

If you prefer tapenade, there are plenty of other options. You could use a dollop of sour cream, crumbled bacon, cheddar cheese sprinkle, or fresh chives. Feel free to get creative with your toppings based on your preferences.

A Hearty And Healthy Twist On Potato And Parsley Soup Recipe

A Hearty And Healthy Twist On Potato And Parsley Soup Recipe

5 from 2 votes
Recipe by Lana Rivera Course: Soup Recipes

4 – 6

Prep time


Cooking time





The Potato and Parsley Soup is a delicious and comforting dish that combines the earthy flavors of red-skinned potatoes with the fresh and vibrant taste of parsley. This creamy soup is made by sautéing onions and garlic in butter, then adding chunks of red-skinned potatoes and simmering them in water until tender.


  • Butter

  • Medium onion, roughly chopped

  • Cloves garlic, peeled and roughly chopped

  • Red-skinned potatoes, cut into large chunks

  • Water

  • Sour cream

  • Kosher salt

  • Fresh black pepper

  • Chopped fresh flat-leaf parsley

  • Olive tapenade

Step-By-Step Directions

  • Preparation Steps
    Gather all the ingredients: unsalted butter, onion, garlic cloves, red-skinned potatoes, water, sour cream, kosher salt, fresh black pepper, flat-leaf parsley, and olive tapenade.
  • Cooking
    Melt the butter in a Dutch oven or heavy stockpot over medium-low heat.
    Add the onion and sauté for about 2 minutes until it becomes translucent.
    Add the garlic and stir for 30 seconds.
    Add the potato chunks, stirring to ensure they are well-coated in the butter.
    Pour in the water and bring the mixture to a boil.
    Reduce the heat to a simmer, cover the pot, and allow to cook for 15 minutes or until the potatoes are tender.
  • Blending
    Remove the pot from the heat. Using an immersion blender, purée the mixture until smooth. Alternatively, let the soup cool for 10 minutes and blend it in batches in a food processor or blender. Return the soup to the pot afterward.
  • Final Touches
    Over low heat, stir in the sour cream. Season the soup with salt and pepper, starting with 1/2 teaspoon of each, adjusting to taste.
    Mix in the parsley, then remove the pot from the heat.
  • Serving
    Ladle the soup into individual bowls. Top each serving with a large spoonful of olive tapenade. Serve hot, and enjoy!
  • Additional Options
    This soup pairs well with crusty bread or a fresh salad. You may also garnish with crispy bacon bits, grated cheese, or chives for added flavor. Check our keto, paleo, gluten-free, Whole30, vegetarian, and vegan options mentioned above for dietary modifications.

Recipe Video


  • Potato Variations: While the recipe calls for red-skinned potatoes, you can experiment with other potato varieties like Yukon gold or russet potatoes. Just keep in mind that the texture and flavor may vary slightly.
  • Chunky Vs. Smooth Texture: If you prefer a chunkier soup, you can mash the potatoes with a fork instead of blending them completely. This will give the soup a heartier texture with small potato chunks.
  • Adjusting Consistency: If the soup turns out too thick for your liking, you can add additional water or vegetable/chicken broth to thin it out. Conversely, you can reduce the liquid or add less sour cream if you prefer a thicker soup.
  • Seasoning: Taste the soup before adding salt and adjust accordingly. The amount of salt needed may vary depending on the butter and sour cream’s saltiness. Season with salt and pepper gradually, tasting as you go to achieve the desired flavor.
  • Garnish Ideas: Aside from olive tapenade, you can get creative with additional garnishes such as croutons, grated cheese, a drizzle of olive oil, or a sprinkle of chopped fresh herbs like chives or dill. These add extra texture and flavor to the soup.
  • Make-Ahead and Storage: This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. You may need to add a splash of water or broth to adjust the reheating consistency.
  • Dietary Modifications: Make the soup vegetarian or vegan, substitute the butter with plant-based butter or oil, and replace the sour cream with a non-dairy alternative like coconut milk or cashew cream. Ensure all ingredients are used to align with your dietary restrictions or preferences.
Lana Rivera

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