Parm & Potato Soup

Parm & Potato Soup Recipe

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Andrea Van Eaton


This recipe is based on one from a "Tastes of Home" Slow Cooker book, but I've modified it to fit my own needs and skill level.


★★★★★ 1 vote

about 10
40 Min
20 Min


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medium baking potatoes (i use red)
3/4 c
chopped onion
1/2 c
all-purpose flour
1/2 c
1/2 tsp
dried basil
1/2 tsp
garlic powder
1 tsp
celery seed
1 tsp
1/2 tsp
2 tsp
4 1/2 c
chicken broth, non-fat
6 c
milk (i use 1%)
1 c
grated parmesan cheese
bacon strips, cooked and crumbled

How to Make Parm & Potato Soup


  • 1Pierce potatoes with a fork, bake at 375 for 40-50 min. until tender. --OR-- cook potatoes using an alternative microwave method. Cool and cube, set aside.
    *Potatoes can be peeled before cubing if preferred.
  • 2In a large Dutch oven, saute onion in butter until tender. Stir in flour and seasonings (add or subtract seasonings to personal taste). Blend.
  • 3Gradually add broth while stirring. Bring to boil, cook and stir until thickened.
  • 4Add potatoes from step one, return to boil. Reduce heat and simmer with cover for 10 min.
  • 5Add milk and cheese, continue to heat until cheese is melted. Stir in bacon and serve.
    *Tastes great with garlic bread.

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About Parm & Potato Soup

Course/Dish: Other Soups
Hashtags: #potato, #Parmesan

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