Potato and parsley soup recipes

When the weather gets cold, it's time to stock your pantry with ingredients for a hearty soup. These recipes are the perfect meal in a bowl.

The final swirl of sour cream in this soup may lead your guests into believing that sour cream provides its buttery texture. They'll never guess what's behind those creamy pureed potatoes: peanut butter.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves 4

• 15 ml (1 tbsp) vegetable oil
• 1 yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 2 all-purpose potatoes, peeled and chopped
• 2 carrots, sliced
• 1 celery stalk, sliced
• 800 ml (3 1/2 c) chicken broth
• 125 ml (1/2 c) smooth peanut butter
• 1 g (1/4 tsp) cayenne pepper
• 50 ml (1/4 c) sour cream1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic; sauté until they begin to soften, about two minutes.
  2. Stir in the potatoes, carrots and celery. Add the broth and bring to a boil over highheat. Reduce the heat, cover and simmer until the vegetables are tender, about 15 minutes.
  3. Remove the soup from the heat. Stir in the peanut butter and cayenne until well-mixed. Using a food processor or blender, puree the soup half at a time, until smooth.
  4. Return the soup to a medium pot. Reheat over medium heat until it is hot but not boiling. Ladle the soup into serving bowls and swirl 15 millilitres (a tablespoonful) of sour cream into each serving. Serve immediately.

To enhance the savoury flavours, simmer a few sprigs of fresh thyme (or two grams/ 1/2 teaspoon dried) along with the vegetables. Remove the sprigs before pureeing the soup.

Sometimes simplicity reigns supreme as is the case with this light, refreshing soup. Evaporated milk adds velvety texture without piling on the calories.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves 4

• 30 g (2 tbsp) unsalted butter or margarine
• 1 small yellow onion, coarsely chopped
• 32 g (1/4 c) all-purpose flour
• 550 ml (2 1/4 c) low-sodium chicken or vegetable broth
• 1 can (12 oz) evaporated milk
• 600 g (2 1/2 c) chopped fresh flat-leaf parsley, divided
• 500 g (2 c) watercress leaves
• Pinch of ground nutmeg
• Pinch of salt
• 1 g (1/4 tsp) freshly ground black pepper1. In a large, heavy saucepan, melt the butter or margarine over medium-low heat. Add the onion, cover, and cook until softened, about five minutes.
  2. Add the flour and cook, stirring, for two minutes. Gradually stir in the broth and milk and bring to a boil over medium heat, whisking constantly.
  3. Adjust the heat so that the mixture simmers gently, then add 500 grams (two cups) of the parsley and the watercress, nutmeg, salt and pepper. Cover and cook until the watercress is wilted, about five minutes.
  4. Drain the mixture in a large sieve set over a bowl, reserving the liquid. Place the solids, 250 millilitres (one cup) of the reserved liquid and the remaining 125 grams (1/2 cup) of the parsley in a blender or food processor and whirl until pureed, 30 to 40 seconds.
  5. Return the puree to the pot, add the remaining liquid and reheat.

To take this soup over the top, replace the evaporated milk with heavy cream or half-and-half.

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!