Parmesan Potatoe Soup

Dana Ramsey


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 vote
25 Min
6 Hr


8 medium
potatoes, cut into 1/2 inch cubes
6 c
chicken broth
1 large
onion, chopped
1 jar(s)
(7 oz.) roasted sweet red peppers, drained and chopped
1 small
celery rib, chopped
1 tsp
garlic powder
1/2 tsp
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
bacon strips, cooked and crumbled
1 Tbsp


1In 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
2In 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.
3Note: You can also make this without adding the ham or broccoli.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy