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My review
Parmesan Potato Soup
Kristin
"Creamy potato soup with bacon and parmesan cheese."
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Ingredients
55 m servings 483 calsOriginal recipe yields 7 servings (6 - 8 servings)
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Directions
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Prep
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Cook
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Ready In
- Cook the potatoes in boiling water until tender.
- In a soup kettle, saute onion in butter or margarine until tender.
- 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.
- Stir in milk and cheese. Heat through. Stir in bacon.
Nutrition Facts
Per Serving: 483 calories; 25.6 g fat; 41.1 g carbohydrates; 22 g protein; 38 mg cholesterol; 1330 mg sodium. Full nutrition
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Reviews
Read all reviews 120145 Ratings
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Most helpful positive review
12/7/2003
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 in...
Most helpful critical review
9/1/2001
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.
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12/7/2003
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 in...
12/28/2002
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...
2/28/2002
Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe!
1/27/2006
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...
3/9/2005
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 onion...
11/6/2010
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 sp...
5/20/2000
We will make it over and over! It's easy and oh so tasty. We were sorry we didn't double the recipe.
7/11/2003
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...
3/17/2007
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....