Real Recipes From Real Home Cooks ®

parmesan potatoe soup

(1 rating)
Recipe by
Dana Ramsey
Somewhere in, PA

I love making soups when it is cold out they just seem to warm a body up. This recipe I found several years ago but had to tweek it to suit my family's taste and to make sure my finicky son would eat it! I swear he would live on pizza and hamburgers if I let him!

(1 rating)
yield 12 serving(s)
prep time 25 Min
cook time 6 Hr

Ingredients For parmesan potatoe soup

  • 8 md
    potatoes, cut into 1/2 inch cubes
  • 6 c
    chicken broth
  • 1 lg
    onion, chopped
  • 1 jar
    (7 oz.) roasted sweet red peppers, drained and chopped
  • 1 sm
    celery rib, chopped
  • 1 tsp
    garlic powder
  • 1/2 tsp
    salt
  • 1/2 to 1 tsp
    ground pepper
  • 1/8 tsp
    rubbed sage
  • 1 c
    cooked cubed ham
  • 1 c
    fresh broccoli crowns, separated
  • 1/3 c
    all purpose flour
  • 2 c
    heavy whipping cream, divided
  • 1 c
    grated parmesan cheese, divided
  • 8
    bacon strips, cooked and crumbled
  • 1 Tbsp
    parsley

How To Make parmesan potatoe soup

  • 1
    In a 5 to 6 quart slow cooker lined or sprayed with cooking spray, combine the first 11 ingredients. Cover and cook on low for 6 hours or until vegetables are tender
  • 2
    In a small bowl combine the flour and 1/2 cup cream until smooth; add to the slow cooker. Stir in 3/4 cup of parmesan cheese, bacon, parsley and the remaining cream. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls and sprinkle with the remaining parmesan cheese.
  • 3
    Note: You can also make this without adding the ham or broccoli.

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