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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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    Units: US | Metric


    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.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on October 04, 2008


      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.

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    • on March 22, 2006


      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!

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    • on January 08, 2010


      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.

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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
    Total Fat 4.2 g
    Saturated Fat 2.3 g
    Cholesterol 12.8 mg
    Sodium 525.5 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 2.9 g
    Sugars 1.6 g
    Protein 7.8 g

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