Parmesan Potato Soup

Parmesan Potato Soup

119 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  Kristin

“Creamy potato soup with bacon and parmesan cheese.”

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Adjust Servings

Original recipe yields 6 - 8 servings



  1. Cook the potatoes in boiling water until tender.
  2. In a soup kettle, saute onion in butter or margarine until tender.
  3. Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.
  4. Stir in milk and cheese. Heat through. Stir in bacon.

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Reviews (119)

Rate This Recipe


This soup is awesome. I did as others suggested and added additional potatoes, cut back on the milk so it was a bit creamier, and I also left out the salt since there were so many other salt ingredients.



Awesome and unique soup!! Very simple to make! I ommitted the sage (none available), reduced the amount of thyme by half and only used 3 1/2cups of milk (which was all I thought was neccessary to keep the soup at the consistency that we enjoy). Very flavorful and "high-class." Next time, I may use 1-2 more potatoes and perhaps even the addition of a 1/2c celery while sauting the onions. Excellent soup and would go great as a first course entree' to any meal!! Thanks Kristin for sharing this recipe!!



Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe!

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Amount Per Serving (7 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 25.6 g
  • 39%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 22 g
  • 44%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 1330 mg
  • 53%

Based on a 2,000 calorie diet



previous recipe:

Baked Potato Soup III


next recipe:

Creamy Potato Soup