Photograph: overhead view of green soup in bowl on wooden board, garnished with microgreens

Potato and Parsley Soup

Official MAGGI®
Potato and Parsley Soup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
30 min
Recipe Info - Serving Size
Servings
Makes 6 servings
Savor the delightful warmth of Potato and Parsley Soup, where the rich flavors of potatoes meld beautifully with fresh parsley. This recipe from Official MAGGI® is a comforting choice, particularly during the chillier months, with its cozy and creamy texture. Crafted with MAGGI® Vegetable Flavor Bouillon Cubes, this soup enhances the natural flavors of potatoes and parsley, creating a savory delight perfect for lunch or dinner.

Experience this potato and parsley soup, ideal for those seeking easy parsley recipes. The harmonious blend of potato soup with parsley offers an uncomplicated yet satisfying meal. Whether you’re searching for parsley in soup or exploring various parsley and potato soup combinations, this recipe simplifies your cooking experience while delivering a bowl full of flavor.

Embrace this vegetarian dish that’s not only fish-free and egg-free but also a delightful option for those managing dietary needs without tree nuts or crustaceans. This potato parsley soup is wonderfully suited for both easy meal prep and seasonal enjoyment, providing a hassle-free cooking experience that warms from the inside out.

Ingredients

The Secret Ingredient

Package of Vegetable Bouillon with assorted chopped vegetables in a bowl on a yellow and green background.

Vegetable Bouillon 20 Maggi Cubes

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Equipment Needed

  • Knife
  • Spoon
  • Oven
  • Cooking Spoon
  • Slotted Spoon
  • Blender
  • Sauce pan

Make It

Step 1

Heat oil in a large saucepan; cook green onions, garlic and parsley stems, stirring frequently, for 15 minutes or until tender.

Step 2

Add water, bouillon and potato; season with salt and pepper. Cook over low heat for about 20 minutes until the potato is soft enough to mash with the back of a spoon.

Step 3

Boil a large saucepan of water. When it comes to a boil, add the parsley leaves. When the water boils again, drain and run parsley under cold water so that the parsley does not lose its bright green color.

Step 4

Place soup and parsley leaves in blender or food processor; cover. Blend until smooth.

Step 5

If serving soup hot, add heavy cream and reheat over low heat. If serving soup cold, let cool completely and then stir in heavy cream. Garnish with additional parsley.

Ingredients

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