Creamy Parmesan Potato Soup

"This is an easy and quick soup to prepare. And the flavor is wonderful! I hope you think so too!"
Creamy Parmesan Potato Soup created by Parsley
Ready In:




  • 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.

Join The Conversation

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  1. Vicki
    My son just got braces and cannot eat solid food. He loved the soup! I put about 1/2 cup of parmesan cheese since I find most recipes call for more than I like. I used a little more milk, but our family likes thick soup. More can always be added. Enjoy!
  2. Parsley
    Creamy Parmesan Potato Soup Created by Parsley
  3. Parsley
    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!
  4. littlepetel
    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.
  5. Chef Llama
    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.



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