Show Subscription Form




Potatoes Soup Recipe
Potatoes Soup Recipe photo by Taste of Home

Potatoes Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES: 12 servings

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

  1. 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.
  2. 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.
  3. 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

Reviews for Potatoes Soup

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 12, 2014

"I know this one is going to be AWESOME, simply love potato soup!!!"

MY REVIEW
Reviewed Oct. 11, 2014

"I made this soup today for my family and they loved it! The only difference was I used fat free half and half instead of heavy cream, since that is what I had on hand and to cut down on the calories, cubed ham instead of the bacon and carrots to replace the peppers. I didn't add any extra spices and it wasn't bland as others have stated. It is so hearty and flavorful, the cilantro is a must! Thanks for the recipe, will definitely make this again!"

MY REVIEW
Reviewed Sep. 8, 2014

"~My entire family LOVED this soup! Other than switching out the peppers for a carrot (personal taste), I completely followed the recipe and we couldn't be happier! It is flavorful and rich, and really hits the spot. I will use the bread bowls next time and then this wonderful soup will be better than Panera Bread's!! Yes, it IS that good. It's a keeper!"

MY REVIEW
Reviewed Mar. 2, 2014

"Rather bland, and I knew from years of experience that the sage & garlic would not even be noticed, so I doubled the amounts called for. Still turned out to be a very bland soup. Husband agreed. Would not make again."

MY REVIEW
Reviewed Jan. 27, 2014

"A great soup on its own. I make my own richly flavored broth for the recipe using two large smoked turkey legs. Add legs to pot, cover with water, add 2 celery ribs (chunked), 1 large onion (chopped), 2 bay leaves, 1 tbs. peppercorns, cover and simmer until meat falls away from bone. Reserve meat and discard bones. Strain and defat broth. Use reserved meat in place of bacon. I also used leeks in place of the onion for the finished soup. Otherwise all other ingredients are the same."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT