Potato And Parsley Soup Recipes

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POTATO AND PARSLEY SOUP



Potato and Parsley Soup image

Easy, fast, healthful, and really good! I have called for using parsley root, but if unavailable, use celery or celery root. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Provided by Sharon123

Categories     Potato

Time 1h10m

Yield 4-6

Number Of Ingredients 11

1 1/2 lbs potatoes, peeled (can use a mixture of white and red potatoes)
2 parsley roots, scrubbed (or 2-3 celery stalks)
1 1/2 tablespoons olive oil (or butter- I recommend using half oil, half butter)
1 yellow onion, finely chopped
2 bay leaves
1/3 cup dry white wine
2 cups parsley, chopped
salt
fresh ground black pepper (or use white pepper)
6 cups water (or vegetable stock)
1/3 cup cream (or half and half or water)

Steps:

  • Quarter the potatoes lengthwise and thinly slice. Chop the celery fine or, if using parsley root, grate.
  • Melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
  • Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
  • Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
  • Stir in the cream and remaining parsley and heat through.
  • Taste and season with more salt if needed. Add the pepper. Remove the bay leaves and serve.
  • Enjoy!
  • Variations:.
  • Roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*F. oven for 45 minutes. Remove skins and add with the onions and potatoes. You may run the soup through a food mill if desired.
  • or.
  • Boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. Serve with a few shavings of Parmesan cheese.

PARSLEY-POTATO SOUP



Parsley-Potato Soup image

Categories     Bread     Potato     Vegan     Parsley     Simmer

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
6 medium potatoes, preferably a mealy variety like russet, peeled and diced
2 bay leaves
4 ounces vegan cream cheese, diced
1/2 cup firmly packed chopped fresh parsley
2 tablespoons minced fresh dill
1/4 cup quick-cooking oats
2 cups rice milk, or as needed
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
  • Add the water with bouillon cubes, potatoes, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.
  • Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley and dill.
  • Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.
  • Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Discard the bay leaves. Heat through and serve. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.
  • Nutrition Information
  • Per serving:
  • Calories: 193
  • Total fat: 5g
  • Protein: 6g
  • Fiber: 3g
  • Carbohydrate: 32g
  • Cholesterol: 0mg
  • Sodium: 84mg

PARSLEY POTATOES



Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
  • Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
  • Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
  • Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

CREAMY POTATO PARSLEY SOUP (BUT WITHOUT THE CREAM!)



Creamy Potato Parsley Soup (But Without the Cream!) image

I found this recipe in the book that was packaged along with my microwave. I haven't tried it yet, but it sounds fabulous!

Provided by Anu_N

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups peeled cubed potatoes
1/4 cup chopped onion
1/4 teaspoon salt
1 (14 ounce) can vegetable broth (I would use water) or 1 (14 ounce) can water (I would use water)
1 bunch parsley, chopped
2 tablespoons cornflour
1 1/2-2 cups cold milk

Steps:

  • Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
  • Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
  • Combine cornflour with a small amount of cold milk.
  • Stir into potato mixture, and add the remaining milk.
  • Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
  • Stir once or twice during cooking.
  • Serve hot with crisp croutons, or toasted bread.
  • For Vegetarian use vegetable broth or water.

Nutrition Facts : Calories 180.4, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.8, Sodium 525.6, Carbohydrate 28.2, Fiber 3, Sugar 1.7, Protein 7.9

MOM'S PARSLEY POTATOES



Mom's Parsley Potatoes image

My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.

Provided by Bibi

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
  • Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
  • Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g

CELERY-LEEK SOUP WITH POTATO AND PARSLEY



Celery-Leek Soup With Potato and Parsley image

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It's worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

Provided by Alexa Weibel

Categories     dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish

Time 45m

Yield 6 to 8 servings (about 9 1/2 cups)

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for drizzling
2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
3 garlic cloves, sliced
Kosher salt and freshly ground black pepper
1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
1 large russet potato (about 12 ounces), peeled and roughly chopped
3 fresh bay leaves
1 1/2 teaspoons fresh thyme leaves
1/4 cup dry white wine
7 cups chicken or vegetable stock
1 cup chopped fresh parsley leaves, plus more for garnish
Crème fraîche or heavy cream, for serving

Steps:

  • In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
  • Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
  • Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
  • Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
  • Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

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