Parmesan Potato Soup Recipe

4.5 4 9
Parmesan Potato Soup Recipe
Parmesan Potato Soup Recipe photo by Taste of Home
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Parmesan Potato Soup Recipe

Read Reviews
4.5 4 9
Publisher Photo
Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. + cooling Cook: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. + cooling Cook: 20 min.

Ingredients

  • 4 medium baking potatoes (about 2 pounds)
  • 3/4 cup chopped onion
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 4-1/2 cups chicken broth
  • 6 cups milk
  • 3/4 to 1 cup grated Parmesan cheese
  • 10 bacon strips, cooked and crumbled

Directions

Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside. In a large Dutch oven or soup kettle over medium heat, saute onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon. Yield: 10-12 servings.
Originally published as Parmesan Potato Soup in Country Woman September/October 1996, p33

Nutritional Facts

1 cup: 280 calories, 16g fat (9g saturated fat), 45mg cholesterol, 800mg sodium, 24g carbohydrate (8g sugars, 2g fiber), 11g protein.

  • 4 medium baking potatoes (about 2 pounds)
  • 3/4 cup chopped onion
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 4-1/2 cups chicken broth
  • 6 cups milk
  • 3/4 to 1 cup grated Parmesan cheese
  • 10 bacon strips, cooked and crumbled
  1. Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside. In a large Dutch oven or soup kettle over medium heat, saute onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon. Yield: 10-12 servings.
Originally published as Parmesan Potato Soup in Country Woman September/October 1996, p33

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Maggie123123 User ID: 8025434 256584
Reviewed Nov. 9, 2016

"We love this soup. Once the autumn chill arrives, soups become a favorite dinner item and this one never fails to satusify. Always made exact to recipe and even better the next day."

MY REVIEW
JGMiller77 User ID: 8228087 218746
Reviewed Jan. 24, 2015

"I loved this soup! My wife loved it more. I haven't made it yet this winter and she's been asking me to non-stop. I followed it pretty closely the first couple times I made it. The one change I do make now is I add just a touch of the bacon grease to the base. It doesn't take much but it really brings the bacon flavor out in the soup, and every man loves bacon!"

MY REVIEW
tarvifan99 User ID: 5836208 35417
Reviewed Sep. 11, 2014

"This was a wonderful recipe. I was truly surprised because I didn't have enough milk. But it didn't matter. I had never made potato soup before, but this will be a regular recipe in my kitchen!"

MY REVIEW
orangegirl User ID: 358049 14195
Reviewed May. 25, 2012

"easy to follow directions with great flavor!"

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