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


  • 4
    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
  • 10-12
    bacon strips, cooked and crumbled

How to Make Parm & Potato Soup


  1. Pierce 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.
  2. In a large Dutch oven, saute onion in butter until tender. Stir in flour and seasonings (add or subtract seasonings to personal taste). Blend.
  3. Gradually add broth while stirring. Bring to boil, cook and stir until thickened.
  4. Add potatoes from step one, return to boil. Reduce heat and simmer with cover for 10 min.
  5. Add milk and cheese, continue to heat until cheese is melted. Stir in bacon and serve.
    *Tastes great with garlic bread.

Printable Recipe Card

About Parm & Potato Soup

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

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