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


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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

How to Make Parmesan Potatoe Soup


  • 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.

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About Parmesan Potatoe Soup

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

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