Potato Parsley Soup

Even though the skies couldn’t be bluer and temperatures have been in the 70s and 80s for the past few weeks, we are still technically in the soup and stew season, and we are not about to let a little global warming cut this season shorter than it already is for Austin. Our friends, Mark and Jane, joined us for dinner last night, and seeing as it was Ground Hog Day, root vegetables seemed fitting for a main course. Potato soup is one of the first recipes that I called my own, and it’s been high on my list for many years as a comfort food and wicked proof that the simplest ingredients can join forces to do great things.


  • 2 Tbsp butter
  • 2 tbsp olive oil
  • 6 white potatoes pealed and chopped
  • 3 yellow onions chopped
  • 1 cup chopped, fresh parsley
  • 6 cups vegetable stock
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • 1/2 cup half and half (optional)


  • Peel and rough chop potatoes and onions.
  • Melt butter in an extra large sauce pan or stock pot. Add olive oil, followed by potatoes and onions.
  • Cook on medium high for at least 30 minutes, until the vegetables are very tender. Add 1 cup of  stock if the vegetables appear to be getting too dry.
  • Combine 1/2 cup of the chopped parsley, along with salt and pepper,  and cook for another 10 minutes.
  • Remove from heat and add the remaining stock. Puree potatoes and onions using an immersion blender.  If using a freestanding blender instead, puree the soup in batches, pouring a cup or two of room temperature stock into the blender prior to adding the hot vegetables.
  • Add 1/2 cup of half and half and the remaining 1/2 cup of chopped, fresh parsley to the blended soup and reheat for 15 minutes.

Serve warm.