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    You are in: Home / Recipes / Creamy Potato Parsley Soup (But Without the Cream!) Recipe
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    Creamy Potato Parsley Soup (But Without the Cream!)

    Creamy Potato Parsley Soup (But Without the Cream!). Photo by Junebug

    1/1 Photo of Creamy Potato Parsley Soup (But Without the Cream!)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Anu's Note:

    I found this recipe in the book that was packaged along with my microwave. I haven't tried it yet, but it sounds fabulous!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
    2. 2
      Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
    3. 3
      Combine cornflour with a small amount of cold milk.
    4. 4
      Stir into potato mixture, and add the remaining milk.
    5. 5
      Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
    6. 6
      Stir once or twice during cooking.
    7. 7
      Serve hot with crisp croutons, or toasted bread.
    8. 8
      For Vegetarian use vegetable broth or water.

    Ratings & Reviews:

    • on October 04, 2008

      45

      Went together easily (used the little gadget we use to cut french fries to make cubing go faster) and fairly hands-off. We both liked it, esp. after adding a little salt & pepper. Cornflour did not thicken in microwave. 3 smallish potatoes made 3 bowls of soup. We think we can improve on this but it was certainly yummy enough to finish in one sitting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2006

      45

      This recipe is easy to prepare and I like it that it cooks in the microwave all in one bowl. It took a little longer to cook in my microwave than the stated time. I used vegetable broth and also used my immersion blender after the potatoes were done to smash a few of the potatoes for a thicker soup. The end result was a little bit bland for my taste, but I added a little low fat sour cream, garlic powder, seasoned salt, crushed red pepper, fresh ground black pepper and a sprinkling of parmesan on top. It was still low fat and the taste was great! I will make this again! Thanks for posting Anu!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2010

      35

      VERY bland, but had potential. I added tons of stuff to improve the flavor, including white pepper, LOTS of garlic, and who knows what all else. In the end, it came out pretty good, but DH & DDs weren't fans. I had to eat the whole thing by myself over a period of days so I wouldn't have to toss it or let it spoil. Sorry to say I won't be making this one again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Potato Parsley Soup (But Without the Cream!)

    Serving Size: 1 (327 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 180.3
     
    Calories from Fat 38
    21%
    Total Fat 4.2 g
    6%
    Saturated Fat 2.3 g
    11%
    Cholesterol 12.8 mg
    4%
    Sodium 525.5 mg
    21%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 2.9 g
    11%
    Sugars 1.6 g
    6%
    Protein 7.8 g
    15%

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