Parmesan Potato Soup119 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“Creamy potato soup with bacon and parmesan cheese.” - by Kristin
Original recipe yields 6 - 8 servings
- Cook the potatoes in boiling water until tender.
- In a soup kettle, saute onion in butter or margarine until tender.
- 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.
- Stir in milk and cheese. Heat through. Stir in bacon.
Amount Per Serving (7 total)
- 483 cal
- 25.6 g
- 41.1 g
Based on a 2,000 calorie diet
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 ingredie..." See morents."
"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..." See more 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!!"
Baked Potato Soup III
Creamy Potato Soup
Just swipe to see more like this.