This is not just any potato soup. This is Potato Cream Soup drizzled with fresh Parsley Oil. A rich and decadent tasting dreamy bowl. BUT since we’re using plant milk for the base this creamy deliciousness contains zero cholesterol!
Now you don’t have to make the fresh Parsley Oil if you don’t want to BUT at least garnish with fresh parsley. The marriage of potato and parsley is sublime. Finish it with crisped up smoked tofu bacon pieces and you have perfection!
The link to the Parsley Oil is here. Its quick and easy to make and what’s leftover can be used for pouring over salads, veggies and other soups and stews or just dunking your lovely fresh bread in.
It takes just 4 basic ingredients to make the soup with its perfectly balanced delicate flavour. The base is made from creamy plant milk so it feels wickedly indulgent. Like liquid velvet. The crispy tofu adding texture and the final flourish!
If you don’t want to use tofu then just add some smoked paprika to the oil you toss the croutons in to give them a smokey flavour.
Are you ready to make Potato Cream Soup drizzled with Parsley Oil?
Lets do this!
Please feel free to also check out other soup recipes such as Jackfruit Chipotle Chilli Soup, Roasted Butternut Squash & Sweet Potato Soup, Easy Tomato & Basil Soup, 2 ways!, Chickpea, Cabbage, Tomato & Chilli Soup AND this easy peasy Focaccia Bread Recipe!
POTATO CREAM SOUP WITH PARSLEY OIL
- 50 g unsalted butter
- 500 g floury potatoes peeled and very thinly sliced
- 1 onion thinly sliced
- 1 bay leaf
- 900 ml unsweetened soya milk
- salt and pepper to taste
- 100 g Smoked Tofu
- 2 Slices sourdough bread, cut into small cubes or Gluten Free bread of choice
- 1 tbsp olive oil
- 1 pinch salt
First make the Parsley Oil if using by using the recipe linked to in the notes below.
TO MAKE THE SOUP
Melt the butter in a large non-stick pan.
Add the potatoes and onion, stir and let cook for 5 minutes. Don’t let the potatoes start to colour, you want them to remain white and the onion to become translucent.
Add the bay leaf, milk, salt and pepper, bring to the boil then lower the heat, cover and simmer for 20 minutes.
Remove from the heat and discard the bay leaf before pouring into a blender and puree smooth.
TO MAKE THE GARNISH
Toss the cubed bread in a bowl with the olive oil and salt then either pop into your air fryer for 6 minutes on 200c or fry for 5-6 minutes until crisp and golden then drain on kitchen paper.
Slice the smoked tofu thinly and grill for 10 - 15 minutes, or until browned and crispy, turning half way through OR place in your air fryer for 10 minutes at 200c.
Cut the crisped tofu into smaller pieces for sprinkling on top of your soup.
Serve the soup drizzled with parsley oil and drop the croutons and crispy tofu pieces onto the soup or serve separately.
To make the Parsley Oil please refer to the recipe here.