Creamy Potato and Parsley Soup
A comforting and creamy soup made with tender potatoes and fresh parsley, perfect for a quick weeknight dinner or cozy gathering.
Ingredients
Main Ingredients
- 4 medium medium-sized potatoes, peeled and diced Use starchy potatoes like Russets or Yukon Golds.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh parsley, chopped Can be substituted with chives or cilantro.
- to taste salt and pepper
- for sautéing drizzle olive oil
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Toss in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are soft, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches.
- Return the pureed soup to the heat and stir in the heavy cream. Add salt and pepper to taste, giving it one final stir.
- Right before serving, stir in the fresh parsley for a pop of color and flavor.
- Ladle the soup into bowls and enjoy your comforting bowl of creamy goodness.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring gently until warmed through. Avoid boiling to maintain creamy texture.