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Parsley-Potato Soup – Recipe

Parsley-Potato Soup – Recipe

Earthy, creamy potatoes spell comfort for many of us since they help us to feel more soothed, and oats are a Wise Woman ally for calming the nerves in times of stress. This recipe combines these hearty, nourishing ingredients with lots of fresh parsley and some cream cheese to make a truly luscious soup.

Relaxing to make, and beautifully simple:


1 tablespoon canola oil
1 large onion, chopped
2 cloves garlic, minced
6 medium potatoes, peeled and diced (you may leave unpeeled, if you like)
2 bay leaves
Vegetable stock or water, as needed
1 teaspoon Italian herb mix
4 ounces Low-fat cream cheese, diced
cup firmly-packed chopped fresh parsley
cup quick-cooking oats
1 cup low-fat milk, or as needed
Salt and freshly-ground pepper to taste

1. Heat oil in a soup pot. Add onion and saute over medium heat until golden.

2. Add garlic, potatoes, and bay leaves. Add enough stock or water to cover, then stir in the herb mix. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 20 to 25 minutes.

3. Remove about 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.

4. Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender. Add the milk and season to taste with salt and pepper.

Serves 6 to 8.

Read more: Food, All recipes, Soups & Salads

Adapted from Vegetarian Soups for All Seasons by Nava Atlas (Little-Brown, 1996). Copyright (c) 1996 by Nava Atlas. Reprinted by permission of the author.
Adapted from Vegetarian Soups for All Seasons by Nava Atlas (Little-Brown, 1996).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Vegetarian Soups for All Seasons

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+ add your own
7:43PM PDT on Jul 2, 2013

My parsley is growing well, so many varieties and the green colours are deep and rich along side the basils that have both purple and green leaves.

9:24AM PDT on Jun 30, 2013

Yes, a robust stock does bring out the flavour of a fine soup even on a warm day.

Have quite a bit of parsley growing outside.
Quite the flood in Alberta.

Have a fabulous and fascinating day!

9:00AM PDT on Jun 30, 2013

This soup sounds SOOOOO good too.... Good morning Dale O !!

4:55AM PDT on Jun 30, 2013

Certainly an easier meal on those warm summer days.

8:30AM PST on Mar 8, 2012


7:05AM PST on Nov 26, 2011

Thank you

5:23AM PDT on Aug 11, 2011

Thanks for the article.

5:56PM PDT on Aug 3, 2011

Love this recipe. Thanks for sharing.

3:18PM PST on Jan 22, 2011


2:33AM PDT on Mar 25, 2010

We have made this recipe twice to good reviews. One change I would make is to substitute canola oil with Olive oil. Thanks for the nice recipe.
New York liposuctions

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