Creamy potato soup with bacon and parmesan cheese.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the potatoes in boiling water until tender.

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  • 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

427 calories; 21.3 g total fat; 27 mg cholesterol; 1093 mg sodium. 40.9 g carbohydrates; 18.2 g protein; Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2003
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
(64)

Most helpful critical review

Rating: 1 stars
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
(5)
147 Ratings
  • 5 star values: 95
  • 4 star values: 35
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
12/10/2003
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
(64)
Rating: 5 stars
12/10/2003
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
(64)
Rating: 5 stars
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
(54)
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Rating: 5 stars
10/15/2002
Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe! Read More
(26)
Rating: 4 stars
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
(17)
Rating: 5 stars
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
(16)
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Rating: 5 stars
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
(15)
Rating: 5 stars
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
(14)
Rating: 5 stars
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
(12)
Rating: 5 stars
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
(10)
Rating: 1 stars
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
(5)