At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 bowls
• Prep time: 10 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 bowls.

• Calories: 190 kcal
• Protein: 3 g
• Carbohydrates: 23 g
• Fat: 10 g
• Sodium: 419 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 1 1/2 pounds (680 g) Yukon Gold potatoes
• 1 onion
• 3 tbsp olive oil
• 1 tbsp butter
• 5 cups (1200 ml by volume) hot water
• scant 1/2 cup (100 ml by volume) milk
• 1 tsp dried mint
• 1 tsp ground black pepper
• 5 sprigs parsley
• 1 teaspoon fine salt, plus more to taste

Directions

1. Peel the potatoes and onion and cut them into large cubes.

2. Heat the olive oil and butter in a deep pot. Sauté the onion until lightly colored, then add the potatoes and cook for 4–5 minutes.

3. Pour in the hot water and simmer over medium heat for about 20 minutes, until the potatoes are tender.

4. Slowly add the milk while stirring, then add the black pepper and dried mint. Simmer for 10 minutes more.

5. Blend the soup until smooth, taking care with the hot liquid. Stir in or garnish with the chopped parsley and serve.

Sources

1. USDA FoodData Central — April 2026 data release