White Diamond Potato Herb Soup

Think Spring! A light and lovely potato soup with excellent flavor.

White Diamond Potato Herb Soup


By spud
Published: March 23, 2013

  • Yield: 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 cup loosely packed chopped celery leaves
  • 1 onion chopped
  • 1 large Red Ruby or White Diamond potato peeled
  • 3 cups chicken stock
  • 1/2 cup fresh parsley sprigs, stems removed
  • 1/2 cup dill sprigs, stems removed


  1. Sauté celery leaves onion and potato in melted butter. Stir in 2 cups of chicken stock. Cover and cook for 25 minutes. Pour soup into a blender. Add dill and parsley. Puree briefly. Pour soup into a casserole or soup tureen. Add remaining 1 cup of stock. Heat and serve.
  2. Note: This recipe is easily doubled or tripled.