Parsley'd Potato Soup

Sandi Johnson


It's so full of flavor, you will just love it!


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 48 oz
    chicken broth
  • 1 stalk(s)
  • 1 medium
  • 1 Tbsp
    onion flakes, dehydrated, granulated, or powder
  • 1/2 Tbsp
    celery seed
  • 1/2 Tbsp
    dill weed-dried
  • 5 Tbsp
  • 1 Tbsp
    sea salt
  • 2 Tbsp
    parsley flakes or fresh
  • 10/12
    red potatoes
  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1 c

How to Make Parsley'd Potato Soup


  1. Put the first 10 ingredients into a large dutch oven or stock pot. Medium high heat. Stirring occasionally till potatoes are soft. Let simmer while making the roux. DO NOT DRAIN.
  2. In small saucepan, saute the 3 Tbs butter and flour, on medium heat, stirring all the while just enough to cook flour (2 minutes or so) then whisk in the milk, continue whisking, it will immediately start to thicken up. Cook about 1 minute. Take pan over to stockpot and slowly pour in the roux while whisking in stockpot. Turn heat down and simmer just a bit.
  3. Serve with biscuits, and wait for the compliments!

Printable Recipe Card

About Parsley'd Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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