Parmesan Potato Soup
Parmesan Potato Soup
Creamy Parmesan Potato Soup – the perfect fall recipe with so much flavor! Here’s an easy dinner idea with red potatoes, chicken broth, parmesan, cream, and more.
Hello! ! !
If you haven’t figured it out by now, we’re soup freaks! I warned you last week that I’m bringing you another soup recipe today. Well, as promised, today’s recipe is Creamy Parmesan Potato Soup. Now, I’m sure most of you have some kind of potato soup in your books. You may or may not have tried our Cheesy Potato Soup. This is usually my soup recipe. However, my mom felt a little creative, so she made us this delicious version. We are so glad she did!
Use red potatoes and lots of cream, butter and cheese to make this a hit! Unpeeled red potatoes are a great option and really give this soup some character. Don’t tell my mom, but I actually don’t mind the onion in it. (gasp! My husband would die if he read this – onions are not my thing.) That’s just one of the reasons I love soups. It allows me to eat foods that I wouldn’t normally eat.
It’s been raining and cool today (I’m sure it won’t last long!), but it definitely makes me want a hot bowl of soup. We made this recipe a few weeks ago, but I might just have to whip it up tonight. Soon before it goes back to the 90s. #az question!
Adapted from AZ Central
Tried and real finds:
- difficulty: simple
- How much does it feed: About 7-8, depending on how big your bowl is 🙂
- Any changes made: We used less onion and celery. Use chicken stock instead of stock. We leave the skins on the potatoes and cut them into larger pieces.
- Any suggestions for next time: I’m all spicy! Next time, I think I’ll add some hot sauce to the bowl.
For more potato soup recipes, check out:
Course Soup
American food
Prep time 5 minutes
Cook Time 30 minutes
Total time 35 minutes
Calories 3541 kcal
by Lil’ Luna
- 3 pounds russet potatoes, diced, unpeeled
- 4 cups chicken stock
- 2 cups heavy cream
- 1/2 cup diced celery
- 1/4 cup diced onion
- 6 tablespoons salted butter
- 1/3 cup miracle flour
- 1/3 cup grated Parmesan cheese
- 1 teaspoon hot sauce
- salt and pepper
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Put the cut potato wedges in a large pot and add water. Cook over medium-high heat until tender.
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Heat 6 TB butter in a large pot or Dutch oven over medium heat. Saute onion and celery. Add miracle and stir together. Then, add the potatoes and broth and mix well. Add the cream, hot sauce, and cheese, then toss to combine, then simmer for a minute. Finally, add salt and pepper to taste. Serve immediately.