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20-Minutes Potato And Parsley Soup Recipe (Quick And Simple)

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Indulge in the simplicity and elegance of our Potato and Parsley Soup Recipe, a timeless classic that brings comfort to your table. The creamy, velvety texture of the potatoes combines seamlessly with the fresh, vibrant flavor of parsley, creating a symphony of flavors that dance on your palate. Each spoonful is a warm embrace, filling you with a sense of homely warmth and satisfaction. It’s the perfect dish to cozy up with, a testament to the beauty of simplicity in culinary art.

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.

Potato And Parsley Soup

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.

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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.

Potato And Parsley Soup

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.
Potato And Parsley Soup

Recipe Directions

  1. Start by melting butter in a pot and sautéing onion and garlic until they become fragrant and translucent.
  2. Next, add the potato chunks to the pot, ensuring they are well-coated in the melted butter.
  3. 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.
  4. Once the potatoes are cooked, remove the pot from heat and carefully purée the mixture until it reaches a smooth and creamy consistency.
  5. 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.
  6. To add a touch of freshness, mix in some chopped flat-leaf parsley for a pop of color and herbaceous taste.
  7. Now, it’s time to serve the soup! Ladle it into individual bowls, making sure to distribute the creamy goodness evenly.
  8. For an extra burst of flavor, top each serving with a generous spoonful of olive tapenade, which will add a delightful tanginess and richness.
  9. Enjoy the soup while it’s still hot, savoring the creamy texture and the harmonious blend of flavors.
  10. If desired, you can pair the soup with crusty bread or a refreshing salad to complement the comforting flavors.
  11. For those seeking additional taste variations, consider garnishing the soup with crispy bacon bits, grated cheese, or chopped chives to elevate the overall experience.
  12. 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.
Potato And Parsley 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:

Variations

  • 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.

Add-Ons

  • 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.

Toppings

  • 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.
Potato And Parsley Soup

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.
Potato And Parsley Soup

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.
Potato And Parsley Soup

How To Serve?

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.
Potato And Parsley Soup

Perfect Side Dishes

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.
Potato And Parsley Soup

Storage And Make Ahead

Here are some simple storage and make ahead for the recipe:

  • Cooling: Allow the soup to cool to room temperature quickly by placing the pot in a sink filled with ice water, stirring occasionally for even cooling.
  • Refrigeration: Transfer the cooled soup into airtight containers and refrigerate. Properly stored, Potato and Parsley Soup can last for 3-4 days in the fridge.
  • Freezing: This soup can be frozen, although the texture of the potatoes may alter slightly upon thawing, becoming grainier. Freeze in portioned, freezer-safe containers or bags, leaving some space for expansion. Use within 1-2 months for the best quality.
  • Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stove over medium heat, stirring frequently. If the soup has thickened too much, you can thin it with a little additional broth or water. Re-blending after thawing can help restore a creamy texture.

Make-Ahead Tips:

  • Prep Ingredients: Chop your potatoes and onions, and have your parsley washed and ready. These can be stored in the refrigerator a day ahead.
  • Cook Potatoes: You can boil or steam the potatoes in advance. Store them in the refrigerator until you’re ready to blend the soup.
  • Prepare Broth: If using homemade broth, prepare it ahead of time and refrigerate or freeze. This will save you time when you’re ready to cook the soup.
  • Blend in Batches: For a smoother texture, blend the soup in batches until creamy. If making ahead, you might choose to blend the soup after reheating rather than before storing.
  • Add Dairy Last: If your recipe calls for cream or milk, consider adding it after reheating the soup rather than before storing. This approach helps prevent separation and ensures a smooth consistency.
  • Garnish Fresh: Save garnishing with fresh parsley or any other herbs until serving. This keeps the flavors vibrant and the colors bright.
Potato And Parsley Soup

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.

TIPS

  • Select the Right Potatoes: Choose starchy potatoes like Russets for a creamy texture, or Yukon Golds for a slightly buttery flavor. These varieties blend well and contribute to the soup’s body.
  • Rinse and Cube Potatoes: Rinse potatoes thoroughly to remove any dirt. Cube them into uniform sizes to ensure even cooking.
  • Sauté Aromatics: Begin by sautéing onions and garlic in a bit of butter or olive oil until they’re translucent and fragrant. This will form the flavor base of your soup.
  • Use Fresh Parsley: The freshness of parsley is key to this soup. Use flat-leaf (Italian) parsley for its vibrant color and robust flavor. Reserve some chopped parsley for garnishing.
  • Vegetable Stock for Depth: Opt for a good-quality vegetable stock as your liquid base. It adds depth and complements the natural flavors of the potatoes and parsley.
  • Season Properly: Potatoes need a generous amount of seasoning. Start with salt and pepper, and adjust as you go. A pinch of nutmeg can also add a subtle depth to the soup.
  • Simmer Gently: Once you’ve added the potatoes and stock, bring to a boil and then simmer gently until the potatoes are tender. Overcooking can lead to a gluey texture.
20-Minutes Potato And Parsley Soup Recipe (Quick And Simple)

20-Minutes Potato And Parsley Soup Recipe (Quick And Simple)

0 from 0 votes
Course: Soup Recipes
Servings

4 – 6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

250

kcal

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.

Ingredients

  • 2 Tbsp 2 Butter

  • 1 1 Medium onion, roughly chopped

  • 2 2 Cloves garlic, peeled and roughly chopped

  • 1-1/2 lbs 1-1/2 Red-skinned potatoes, cut into large chunks

  • 5 cups 5 Water

  • 1/2 cup 1/2 Sour cream

  • Kosher salt (To taste)

  • Fresh black pepper (To taste)

  • 1 cup 1 Chopped fresh flat-leaf parsley

  • 1/2 cup 1/2 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.
  • EQUIPMENT LIST
  • Dutch Oven Or Heavy Stock Pot
  • Cutting Board And Sharp Knife
  • Immersion Blender, Food Processor, Or Regular Blender
  • Ladle Or Large Spoon
  • Stove
  • Peeler

Notes

  • 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.

Nutrition Table

Potato And Parsley Soup

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