Parmesan Potato Soup

Parmesan Potato Soup

119

"Creamy potato soup with bacon and parmesan cheese."
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Ingredients

55 m servings 483 cals
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Original recipe yields 7 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

119
  1. 144 Ratings

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Most helpful positive review

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 in...

Most helpful critical review

Followed the recipe exactly - sage over powered the taste, couldn't taste the cheese. Way too much trouble for the poor taste. Definitely wouldn't make again.

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 in...

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 t...

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

The flavors of the soup were very rich and sharp. You could really taste the parmesam, and the bacon added a nice smokey flavor to the soup. I halved the butter in this recipe, and ended up just...

You weren't kidding! This was the best potato soup ever! I added garlic, didn't add all the salts, doubled up on the basil, used buttermilk and cut the amount in half. Also, I cooked the onion...

Delicious!!. I used only 2 14.5oz cans of chicken broth (not the 4.5 cups called for) and 1 to 2 cups of milk. I wanted it thick. I also added about a tablespoon of granulated garlic to the sp...

We will make it over and over! It's easy and oh so tasty. We were sorry we didn't double the recipe.

Served this on a cool summer evening and we all loved it, even my picky son. Wish I would have read reviews ahead of time because I agree with others that it could use a couple more potatoes an...

This was so delicious! The only thing I did differently was to omit the sage, up the amount of Parmesan, and I also added a splash of heavy cream. So good with warm crusty bread on a chilly day....