Potato & Parsley Soup Recipe

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Potato & Parsley Soup
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  1. To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
  2. Finely chop the bacon, potatoes, and onions.
  3. Fry the bacon in a large pan for 4 minutes.
  4. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
  5. Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
  6. Add the conchigliette and simmer for 12-14 minutes.
  7. Blend in the cream and simmer for 5 minutes.
  8. Add the parsley and 2 tablespoon pesto sauce.
  9. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1056.68 Kcal (4424 kJ)
Calories from fat 704.76 Kcal
% Daily Value*
Total Fat 78.31g 120%
Cholesterol 77.32mg 26%
Sodium 709.25mg 30%
Potassium 868.32mg 18%
Total Carbs 61.76g 21%
Sugars 17.79g 71%
Dietary Fiber 5.04g 20%
Protein 28.29g 57%
Vitamin C 29mg 48%
Vitamin A 0.1mg 2%
Iron 2.5mg 14%
Calcium 447.6mg 45%
Amount Per 100 g
Calories 176.02 Kcal (737 kJ)
Calories from fat 117.4 Kcal
% Daily Value*
Total Fat 13.04g 120%
Cholesterol 12.88mg 26%
Sodium 118.15mg 30%
Potassium 144.65mg 18%
Total Carbs 10.29g 21%
Sugars 2.96g 71%
Dietary Fiber 0.84g 20%
Protein 4.71g 57%
Vitamin C 4.8mg 48%
Iron 0.4mg 14%
Calcium 74.6mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.9
  • 29

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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