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Potatoes Soup Recipe

Potatoes Soup Recipe photo by Taste of Home

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I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma

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Potatoes Soup Recipe

Prep: 20 min. Cook: 5-1/2 hours

Yield: 12 Servings

20 330 350

Ingredients

8 medium potatoes, peeled and cut into 1/2-inch cubes
6 cups chicken broth
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Directions

In a 5- or 6-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream.
Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese. Yield: 12 servings (3 quarts).

Originally published as Parmesan Potato Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p21

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Reviews for Potatoes Soup

Potatoes Soup

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Reviewed on Nov. 23, 2011 by maupinsgirl

I thought this was a very very very good potato soup. SUCH a comforting food. I live in Washington, so comfort foods are very huge in my family during the 360 days of the year that it rains. Okay it doesn't rain that much, but bottom line, this soup delivers an awesome flavor in which I've been searching for in a soup for a long time. :)

Reviewed on Nov. 22, 2011 by sbeauregard

a bit bland, don't forget to sprinkle with cheese in your bowl or you'll miss the parmesan flavor

Reviewed on Nov. 02, 2011 by Rhea10

By far the best potato soup I have ever had. I skipped the onions and red peppers because I am pregnant and those things don't agree with me right now--but I can't wait to throw them into the pot after the baby is born in May! Great meal. Will be making again, soon.

Reviewed on Nov. 01, 2011 by phngirl56

I started this in the crock pot but after cooking on high for 6 hours the potatoes were still not done. So I transfered it to a pot and finished it on the stove. It turned out delicious! My whole family enjoyed it!

Reviewed on Oct. 27, 2011 by cmcb54

I just took this soup off the burner to serve. It is absolutely delicious!! I added a can of corn instead of using the Roasted Red Peppers and I left the skin on the potatoes for an extra dose of nutrients (and because I love the skins!) The bacon, parmesan cheese and the fresh cilantro really made the soup! It's a cold and rainy day here in New York City and I couldn't think of a better thing to have for dinner!

Reviewed on Oct. 25, 2011 by wmcrockett

So good! The only thing I would change is when you mix the flour into the cream. I will use a full cup of cream to the 1/3 cup of flour. The way it's written is really thick and chunks when you put it in the soup. I did cook out, but thankfully I had the extra 2 hours to allow it to do that.

Reviewed on Oct. 22, 2011 by hahymen

This soup was amazing! I did not add cream but instead used fat-free milk mixed with cornstarch and flour. It was a great comfort soup for the winter season!!!

Reviewed on Oct. 20, 2011 by namayna

This was sooo good!! I also did not make it in a slow cooker, just boiled the potatoes and the other 9 ingredients until potatoes were tender, and I also used evaporated milk. Everyone liked it! Will definently make again.

Reviewed on Jul. 12, 2011 by janey1181

This is the best Potato Soup EVER! My family requests it all the time now, it's made it to the top of our favorite dinners list. I stick pretty close to the tasty original recipe, and HIGHLY RECOMMEND adding a can of corn along with the first 9 ingredients for more taste & texture. We also love to substitute polish sausage (cut bite size, browned in frypan for extra yum) for the bacon to change it up once in awhile cause we make it so often! And its just as amazing warmed up the next day for lunch! I'm a busy mom to a toddler so I found prep much easier if I chop up all the tators, onion, red pepper, & celery the night before, so all I have to do the next day is combine everything & cook. Let me just say its the most comforting thing on a chilly winter day to walk into my kitchen as snow falls outside my windows and smell this soup simmering in the slow cooker all afternoon.

Reviewed on Feb. 07, 2011 by pearlrvr

Delicious! I used evaporated milk and diced deli ham instead of the cream and bacon and the taste was still rich and smoky. I didn't have any celery, so I added a couple pinches of celery salt, and I sauteed a diced red bell pepper instead of using roasted red pepper. I cooked this on the stovetop instead of the crockpot and had it on the table in about 25 minutes. This was a little peppery for my kids, so I threw in some cheddar cheese and medium shell pasta I had in the fridge. They loved it! I did think it needed more potato, so I may throw in a couple more next time.

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