Creamy Parmesan Potato Soup
"This is an easy and quick soup to prepare. And the flavor is wonderful! I hope you think so too!"
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 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
directions
- 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.
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Reviews
-
I was in the mood for a good potato soup and this is great! My daughter said this is her favorite soup! I actually make alot of potato soups, and loved the Parmesan in this one. Thanks for a keeper!!! -
Very good soup!! I used about 2 cups milk to make it how I wanted it. I think next time I may just mash a portion of the potatoes and leave the rest as chunks. We topped it with bacon bits and scallions and had grilled steaks with it. Great meal. I'm looking forward to the leftovers for lunch today! -
I just made this, and it's wonderful! The parmesan adds just the right touch. Thanks for posting this! -
Thick and creamy soup! The parmesan cheese gives such a great flavor. I used only 4 tbsp of butter and reduced-fat cream cheese. I mashed the potatoes, leaving just a few lumps. I love thick soups, so the texture was perfect for me. I garnished with chives and cheddar cheese. Thanx for sharing. A keeper for sure! -
This soup is really nice. I have a very picky vegetarian daughter who loves it; I'm not a vegetarian, but I love it too. Not expensive, really easy to make, almost no mess, makes a good quantity. A definite keeper.
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Tweaks
-
I tried this recipe tonight. I made a few adjustments: I used about 6 oz whipping cream (had no cream cheese). I used 4 tb of butter instead of 6, and also used about 5 or 6 cloves of garlic that i sliced thinly. I also added a bit of vegetable base to the boiling water for the potatoes. I only used about 3/4 C of freshly grated parmesan. At the time I added the milk I added back to the pot about a cup and a half of the potato stock. Results: a very nice, smooth and creamy soup...Very tasty, I did have to add a bit more salt than was called for, and I also added just a pinch of celery seed. I thought the liquid was just right, however I prefered to cook it a bit longer to let all the flavors meld, but that will also happen as it sits in the fridge over night. It was very easy and very quick to make and that's just perfect for me. Thanks for a great recipe. I will keep this near the front of my recipe folder! And, next time I will try it with the cream cheese.
RECIPE SUBMITTED BY
Junebug
United States
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking!
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As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper.
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