Cream of Potato & Parsley Soup

A homemade cream of potato and parsley soup that is so comforting and easy to make. It may just become one of your favorite fall soup recipes. It uses fresh parsley, nourishing chicken stock, and is oh so velvety smooth because of the potatoes.

This creamy potato soup with parsley is nice and light and perfect on a cool day with a nice warm piece of toast and butter. Doesn’t get much more cozy than that now does it?

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I enjoy getting creative and trying new recipes with what I have on hand. Today I am using up a large amount of parsley from the herb garden.

I normally start parsley from seed each year, but this year I didn’t need to do that as I had one plant go to seed last year. So now I have sooo much parsley.

I have already used it in some other parsley recipes like a garlic parsley finishing salt, and a white fish in parsley sauce for dinner. Yum! Anyway, back to the soup…

One of my favorite things to do during the summer is make and freeze batches of soup. This way I use all the fresh produce from the garden or farmers market while it is in season, and then enjoy it all winter long.

I have tried this recipe a few different ways, but this is by far the yummiest version. I hope you enjoy it as much as my family does.

Why you’ll Love This Recipe!

This soup is cheap to make because it uses minimal, and easy to find ingredients.

It is so quick and easy to put together.

This soup is very comforting and full of healthy ingredients.

Lastly, it is a great way to use up parsley in the garden.

Ingredients

Butter – I used unsalted butter, it you use salted then reduce the amount of salt you add later.

Onion

Garlic

Chicken stock – I used 4 cups of homemade chicken stock. It is about the equivalent of a 1 liter container of chicken broth from the grocery store.

Potatoes

Cumin – gives the recipe some added warmth and depth of flavor.

Thyme – I used lemon thyme from my garden, but you can use regular thyme from the grocery store as well.

Parsley – Flat leaf parsley works great in this recipe as the flavor is stronger than curly leaf. That being said you could try it with curly leaf parsley – you may just want to add a little extra.

Whipping cream – I used whipping cream, but any heavy cream or half and half will work.

Salt and pepper

How to Make Parsley Soup:

Step 1

First, gather all your ingredients. Then peel the garlic, onion, and potatoes, and roughly chop them up. You do not need to get too particular about this as we will be blending everything up later anyway.

step 2

For the parsley, I like to remove a good amount of the stems so I am left with mostly leaves. Again, you can roughly chop it up.

I used one large bunch of parsley which came out to about 1 cup of chopped parsley in the end. Take 1/4 cup of the parsley and chop it up a little finer and set it aside for later.

Step 3

Next, I melted the butter on low heat in a large pot. Once it had melted, I added the onions and some salt and pepper. I cooked them until they became soft and translucent.

If you have the time, you can cook them a little longer to caramelize a bit. Once that is done, add in the garlic and cook until it is fragrant.

Step 4

Now it is time to add the chicken broth, potatoes, cumin, and thyme.

I make my own homemade chicken broth from leftover chicken bones, and then freeze it in mason jars. It works out great, as it ensures nothing goes to waste.

Plus, I get healthy delicious chicken stock for pennies versus buying it at the store. This is the chicken stock recipe that I use.

Step 5

Bring your soup up to a boil, and then reduce the heat slightly and simmer for about 20 minutes. You will want to continue to stir it occasionally as it is cooking.

It is important to keep the lid on during this step so that none of that good broth evaporates.

In the last 5 minutes of simmering, you can go ahead and add in your 3/4 cup of roughly chopped parsley.

After the full 20 minutes is up, check your potatoes with a fork to make sure they are nice and tender. If they are then you are ready to move on to the next step.

Step 6

Once your parsley soup is done cooking, remove the thyme sprigs, and blend it right in the pot with an immersion blender. Another option would be to add it to a full sized blender that can handle hot liquids.

It is up to you if you want it to be completely smooth, or leave a few chunks of potato in it. Just be very careful when you are doing this step so that you do not splash yourself with hot soup.

Step 7

Let the soup cool slightly, and then gently stir in the room temperature cream and finely chopped 1/4 cup of parsley that you had set aside with a large spoon or ladle.

Lastly, you want to take a taste and add any extra salt or pepper that you think it needs.

Serve and Enjoy!

Serve with some crusty artisan sourdough bread and butter and you’ve got a comforting cozy soup for lunch. Also, feel free to garnish with a little extra parsley and cream.

Tips

• Add the room temperature cream at the end of cooking once the soup has cooled slightly. This will stop it from separating.
• Flat leaf parsley is best for this recipe, but curly will work as well.

FAQs

1. When should you add fresh parsley to soup?

Parsley is added near the end of cooking to keep the fresh flavor and color. Generally you just want it to be long enough to wilt the leaves.

2. What are the benefits of parsley in soup?

Parsley adds many benefits to your soup. It is very flavorful, it is full of nutrients, vitamins, and antioxidants, and is said to have many other health benefits.

3. Can parsley soup be frozen?

Yes, parsley soup freezes very well. Once the soup has cooled, you can portion it out into freezer bags.

Lay the bags flat in your freezer at first, then you can stack them together later with no wasted space. Always be sure to write the type of soup, the amount in each bag, and the date you froze it.

It will last for 3 months in the freezer. If you wait longer the flavor and texture may not be as good.