Parmesan Potato Soup Recipe - Allrecipes.com
Parmesan Potato Soup Recipe
  • READY IN 55 mins

Parmesan Potato Soup

Recipe by  

"Creamy potato soup with bacon and parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 6 - 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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 More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Dec 28, 2002

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.

 
Nov 03, 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!!

 
Oct 15, 2002

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

 
Jan 27, 2006

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 caramelizing the onions, since I think the flavor is a little better if you can get them nice and brown. I also stopped adding milk at 4 cups, because it was a pretty thin soup by that time and I wanted it to retain some thickness. Overall, a very easy and tasty soup to make; quick to prepare and eat.

 
Nov 10, 2010

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 spice mix. Thanks for a great recipe. The family loved it.

 
Mar 09, 2005

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 onions in the bacon drippings. Boy was it good!

 
Dec 28, 2002

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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