Creamy Parmesan Potato Soup Food

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PARMESAN POTATO SOUP



Parmesan Potato Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10-12 servings.

Number Of Ingredients 16

4 medium baking potatoes (about 2 pounds)
3/4 cup chopped onion
1/2 cup butter
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

Steps:

  • Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. , In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Add milk and cheese; heat through. Stir in bacon.

Nutrition Facts : Calories 280 calories, Fat 16g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 800mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

CREAMY PARMESAN POTATO SOUP



Creamy Parmesan Potato Soup image

Make and share this Creamy Parmesan Potato Soup recipe from Food.com.

Provided by Junebug

Categories     Potato

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 10

6 medium potatoes, peeled and chopped in large chunks as for mashed potatoes
1/2 cup onion, chopped
6 tablespoons butter
3 ounces cream cheese
2 cups milk (approximately depending on type of potato and time cooked)
2 garlic cloves, minced
1/4 teaspoon pepper
1 teaspoon salt
1 cup parmesan cheese, grated
fresh parsley or 1 tablespoon dried parsley

Steps:

  • Add potatoes and onions to boiling water.
  • Cook about 15-20 minutes until done.
  • Drain and return to pot.
  • Lightly mash, leaving it as chunky as you like.
  • (I prefer mine fairly smooth with small pieces here and there.) Return pan to medium low heat and add butter, cream cheese and milk, stirring until butter and cream cheese melt.
  • Add all other ingredients and cook, stirring occasionally until parmesan cheese is melted.
  • Adjust salt and pepper.
  • If soup is too thick add more milk and if it is too thin add more cheese.

CREAMY POTATO SOUP



Creamy Potato Soup image

Make this delicious Creamy Potato Soup in less than an hour! Sprinkle this scrumptious soup with crumbled bacon and Parmesan when finished.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1/2 cup KRAFT Zesty Italian Dressing
16 cloves garlic, minced
1/2 cup flour
1 lb. baking potato es (about 3), peeled, chopped
1-1/2 qt. (6 cups) fat-free reduced-sodium chicken broth
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook dressing and garlic in large saucepan on medium heat 5 min. or until heated through, stirring frequently. Add flour; cook and stir 3 min.
  • Add potatoes and chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Gradually add sour cream, mixing well after each addition. Cook 5 min., stirring frequently.
  • Serve topped with bacon and cheese.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 760 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 3 g, Protein 6 g

DELICIOUS THICK CREAMY POTATO SOUP



Delicious Thick Creamy Potato Soup image

One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 large potatoes, peeled and diced
2 medium celery ribs, diced
1 medium onion, diced
1 tablespoon fresh minced garlic (optional)
1 1/2 cups low sodium chicken broth
4 chicken bouillon cubes (I use OXO brand, can use the small packages in place of cubes)
1/3 cup grated parmesan cheese
1 cup full-fat milk (or use 2 cups half-and-half cream)
1 1/2 cups sour cream
1 tablespoon flour
salt & freshly ground black pepper (i use seasoned salt)
1 pinch cayenne pepper
grated parmesan cheese
green onion

Steps:

  • Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
  • Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
  • Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
  • In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  • Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
  • Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  • Sprinkle with grated Parmesan cheese and chopped green onions.
  • Delicious!

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