Creamy Potato Parsley Soup but Without the Cream

Indulge in the velvety texture and hearty flavors of this Creamy Potato Parsley Soup—without a drop of cream! Perfectly balancing comfort and nutrition, this dairy-free recipe relies on tender Yukon Gold or Russet potatoes blended to create a naturally smooth base. Fresh parsley adds a vibrant herbal note, while garlic, onion, and a hint of thyme infuse layers of warming flavor. Simmered in a light vegetable broth and finished with your favorite garnish, this wholesome, plant-based soup is as satisfying as it is simple to prepare. Whether you're seeking a cozy weeknight meal or a light, healthful starter, this soup shines with its creamy consistency, bold flavors, and easy one-pot preparation.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Potatoes (Yukon Gold or Russet)
• 1 medium Onion
• 3 cloves Garlic cloves
• 1 cup (chopped) Fresh parsley
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 1 leaf Bay leaf
• 1 cup Water

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set aside.

Step 2

Chop the onion into small pieces and finely mince the garlic.

Step 3

Heat the olive oil in a large pot over medium heat.

Step 4

Add the chopped onion to the pot and sauté for 3-4 minutes until translucent.

Step 5

Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it burn.

Step 6

Add the diced potatoes, vegetable broth, water, dried thyme, and bay leaf to the pot. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.

Step 8

Remove the bay leaf from the pot and discard it.

Step 9

Carefully use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.

Step 10

Stir in the chopped parsley, saving a small amount for garnish.

Step 11

Season the soup with salt and black pepper to taste. Adjust the thickness by adding more water or broth if desired.

Step 12

Simmer the soup for 5 more minutes to allow the flavors to meld together.

Step 13

Serve hot, garnished with the reserved parsley. Optionally, drizzle with a small amount of olive oil for extra richness.

Nutrition Facts

Serving size	(2123.1g)

Amount per serving	% Daily Value*
Calories	1237.1

Total Fat 37.9g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4687.8mg	0%
Total Carbohydrate 201.2g	0%
Dietary Fiber 24.9g	0%
Total Sugars 26.5g
Protein 35.3g	0%

Vitamin D 0IU	0%
Calcium 368.9mg	0%
Iron 13.1mg	0%
Potassium 4972.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.5%

Protein: 11.0%

Carbs: 62.5%