Creamy Potato Parsley Soup But Without The Cream Recipes

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

Ingredients

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

CREAM OF POTATO SOUP

Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

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