Potato and Parsley Soup

(from kylerhea’s recipe box)

“This incredibly easy soup is the easiest way I can think of — short of tabouli — to fill up on much vitamin- and mineral-rich parsley.”
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.

Source: NYTimes (Martha Rose Shulman)

Serves 6 people

Categories: parsley, potatoes, soups


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 leeks, white and light green part only, chopped
  • 5 garlic cloves, sliced
  • Salt, preferably kosher salt, to taste
  • 1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
  • 6 cups water
  • Leaves from 1 large bunch flat leaf parsley, washed
  • 1 to 1 1/2 cups low-fat milk
  • Freshly ground pepper
  • Parsley leaves for garnish


  1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.

  2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.

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