A comforting and flavorful potato soup enhanced with fresh herbs and a creamy texture.
Peel and dice the potatoes and onion into small pieces.
Cut the potatoes into evenly sized pieces to ensure they cook uniformly.
Place the potatoes and onion in a large saucepan and add enough water to just cover them. Bring to a boil.
Use a lid to speed up the boiling process and retain heat.
Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
Test the potatoes with a fork; they should be soft and easy to mash.
Mash the potatoes directly in the saucepan using a potato masher.
For a smoother consistency, you can use an immersion blender instead of a masher.
Add the butter, salt, pepper, and parsley to the mashed potatoes and stir until the butter is melted.
Adjust the seasoning to taste, adding more salt or pepper if needed.
Stir in the cream and cook for a few minutes until the soup is heated through.
Do not let the soup boil after adding the cream to prevent curdling.
Serve the soup in bowls and garnish with chopped green onions.
Serve with a slice of crusty bread for a complete meal.
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