Rustic Potato Chowder

To warm up, start off the meal with a bowl of this easy-to-make soup.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 16 %
Fat 2.1 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 2.7 g
Carbohydrate 22.2 g
Fiber 2.7 g
Cholesterol 5 mg
Iron 1.5 mg
Sodium 427 mg
Calcium 26 mg


Parsley butter:
1 cup fresh parsley leaves (about 1 bunch)
1 tablespoon butter or stick margarine
6 cups water
3 1/2 cups fresh parsley sprigs (about 1 1/2 bunches)
4 1/2 cups cubed peeled Yukon gold or red potato (about 2 pounds)
3/4 cup cubed carrot
1 teaspoon salt


To prepare the parsley butter, combine 1 cup parsley leaves and butter in a food processor, and process until well-blended. Set aside.

To prepare soup, combine water and parsley sprigs in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain mixture through a sieve over a bowl, reserving broth; discard solids. Return broth to pan; add potato, carrot, and salt. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Remove 1 1/2 cups vegetables from soup with a slotted spoon. Place remaining soup and vegetables in a food processor; process until smooth, and pour into pan. Return 1 1/2 cups vegetables to soup. Bring to a boil; stir in parsley butter.