Parmesan Potato Soup

Name: Parmesan Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 - 8 servings
Ingredients: 4 medium (2-1/4" to 3" dia, raw)s potatoes, cubed; ¾ cup chopped onion; ½ cup all-purpose flour; ½ teaspoon seasoning salt; ¼ teaspoon sage; 4 ½ cups chicken broth; 1 cup grated Parmesan cheese; ½ cup margarine; ½ teaspoon dried basil; ¼ teaspoon celery salt; ¼ teaspoon onion salt; ¼ teaspoon ground black pepper; ¼ teaspoon dried thyme; 6 cups milk; 12 slices crisp cooked bacon, crumbled

Rating: 4.46 stars

147 Ratings
121 Reviews
2 Photos

Creamy potato soup with bacon and parmesan cheese.

By Kristin

Gallery

Recipe Summary

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

6 - 8 servings

Nutrition Info

Directions

Step 1

Cook the potatoes in boiling water until tender.

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Step 2

In a soup kettle, saute onion in butter or margarine until tender.
Step 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.
Step 4

Stir in milk and cheese. Heat through. Stir in bacon.

Nutrition Facts

Per Serving:

427.3 calories; protein 18.2g 36% DV; carbohydrates 40.9g 13% DV; fat 21.3g 33% DV; cholesterol 26.8mg 9% DV; sodium 1092.8mg 44% DV. Full Nutrition

Reviews (121)

Most helpful positive review

CLAIRE3

12/11/2003

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. Read More

Helpful

(64)

Most helpful critical review

FIREBALL2000

12/28/2002

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. Read More

Helpful

(5)

147 Ratings

5 star values: 95
4 star values: 35
3 star values: 10
2 star values: 4
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CLAIRE3

12/10/2003

Helpful

(64)

DREGINEK

11/03/2003

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!! Read More

Helpful

(54)

KRANEY

10/15/2002

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

Helpful

(26)

FRAMBUESA

01/27/2006

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. Read More

Helpful

(17)

Sarah

03/09/2005

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! Read More

Helpful

(16)

Bill

11/10/2010

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. Read More

Helpful

(15)

JEANIE BEAN

12/28/2002

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

Helpful

(14)

BABSKITCHEN

10/29/2003

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 and a cup or two less milk. Because there are so many salty ingredients in this recipe I used no-salt butter to sauté the onions and low salt bacon and chicken broth. I then changed the celery salt to celery seed and the onion salt to onion powder. I also cut back on the sage because I am not a huge fan. We thought it tasted perfect. Served with salad and warm rolls along with fruit and had a great supper. Thanks Kristin!! Read More

Helpful

(12)

Caroline C

03/17/2007

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. Thanks Kristin! Read More

Helpful

(10)

FIREBALL2000

12/28/2002

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. Read More

Helpful

(5)

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Nutritional Information

Parmesan Potato Soup

Servings Per Recipe: 7
Calories: 427.3

% Daily Value *

protein: 36 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 33 %

saturated fat: 36 %

cholesterol: 9 %

vitamin a iu: 21 %

niacin equivalents: 56 %

vitamin b6: 31 %

vitamin c: 43 %

folate: 14 %

calcium: 41 %

iron: 11 %

magnesium: 22 %

potassium: 29 %

sodium: 44 %

thiamin: 28 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Parmesan Potato Soup

1 of 121

All Reviews

CLAIRE3

12/10/2003

Helpful

(64)

DREGINEK

11/03/2003

Helpful

(54)

KRANEY

10/15/2002

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

Helpful

(26)

FRAMBUESA

01/27/2006

Helpful

(17)

Sarah

03/09/2005

Helpful

(16)

Bill

11/10/2010

Helpful

(15)

JEANIE BEAN

12/28/2002

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

Helpful

(14)

BABSKITCHEN

10/29/2003

Helpful

(12)

Caroline C

03/17/2007

Helpful

(10)

FIREBALL2000

12/28/2002

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.

Helpful

(5)

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2 of 2 Parmesan Potato Soup

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Parmesan Potato Soup

Ingredients

Directions

Nutrition Facts

Reviews (121)

Most helpful positive review

Most helpful critical review

All Reviews for Parmesan Potato Soup

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Parmesan Potato Soup

Ingredients

Directions

Nutrition Facts

Reviews (121)

Most helpful positive review

Most helpful critical review

All Reviews for Parmesan Potato Soup