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Parmesan Potato Soup

Parmesan Potato Soup

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Kristin

Kristin

Creamy potato soup with bacon and parmesan cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

CLAIRE3
64

CLAIRE3

12/10/2003

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.

DREGINEK
53

DREGINEK

11/3/2003

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!!

KRANEY
26

KRANEY

10/15/2002

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

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