Here is a recipe my grandmother would make during the winter months, parsley cream soup. This soup is meant to be easy time as well as ingredients-wise. If you want to limit your level of dairy, you can omit the cream and obtain a thinner cream consistency.
1 stick of butter
4 cups chicken or vegetable stock
3 cups chopped parsley
2 garlic cloves, minced
4 medium potatoes, peeled and chopped
2 cups cream
salt and pepper to taste
Melt butter in a pan and add parsley and garlic. Saute for 2 minutes. Add stock, cream and potatoes, bring to boil - then cover and reduce heat to simmer for 15 minutes.
Ladle in batches into a blender and puree until smooth. Season with salt and pepper to taste, then serve.