I’m excited to share my Parmesan Potato Soup with you. This warm, creamy soup brings together tender baked potatoes, a savory broth, and a rich blend of Parmesan cheese and bacon for a comforting meal that’s sure to please everyone.
Level: Easy
Total Time: 1 hour 30 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yield: 10 servings
I love making Parmesan Potato Soup because it turns simple ingredients into a hearty dish full of flavor. By baking the potatoes first, I create a soft, tender base that adds depth to the soup. Combined with a smooth broth and a touch of cheese and bacon, every spoonful feels like a cozy hug on a cool day.
Description
The soup starts with baking medium-sized potatoes until they’re perfectly tender. Once cooled, I peel and cube them for a great texture. In a large saucepan, I sauté chopped onions in butter, then stir in a mix of flour and spices to create a light, flavorful roux. Adding chicken broth builds the foundation of the soup, which is then enriched with milk and plenty of grated Parmesan cheese. Finally, I fold in crispy bacon for a bit of crunch and extra taste. The result is a rich, creamy soup that’s both comforting and satisfying.
Ingredients
• 4 medium baking potatoes, washed
• 3/4 cup chopped onion
• 1/2 cup unsalted butter, cubed
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried basil
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried thyme
• 4 1/2 cups chicken broth
• 6 cups whole milk
• 1 cup grated Parmesan cheese
• 10 bacon strips, cooked and crumbled
Directions
- Bake the Potatoes:
Preheat your oven to 400°F. Pierce the potatoes several times with a fork. Place them on a baking sheet and bake for about 1 hour, or until they are tender. Remove from the oven and let them cool completely at room temperature. Once cooled, peel the potatoes and cut them into cubes. - Sauté and Make the Roux:
In a large saucepan over medium heat, add the chopped onion and butter. Sauté for about 4 minutes until the onion is soft. Then, add the flour, dried basil, seasoned salt, celery salt, garlic powder, onion salt, black pepper, rubbed sage, and dried thyme. Stir constantly and cook for about 2 minutes to let the flavors meld. - Build the Soup Base:
Slowly pour in the chicken broth while stirring. Continue stirring and cook for another 2 minutes until the soup starts to thicken. - Add the Potatoes:
Add the cubed potatoes to the soup and bring it to a gentle boil. Lower the heat, cover the pan, and let it simmer for about 10 minutes so the flavors can blend together. - Finish with Milk and Cheese:
Stir in the whole milk and grated Parmesan cheese until the cheese melts completely into the soup, giving it a rich, creamy texture. - Add the Bacon:
Remove the pan from the heat and gently stir in the crumbled bacon. - Serve:
Ladle the soup into bowls and serve hot.
Process Details
• Baking for Tenderness: Baking the potatoes first makes them soft and flavorful, which is key for the texture of the soup.
• Creating a Roux: Cooking the flour with butter and spices helps thicken the soup and infuses it with a gentle, savory flavor.
• Layering Flavors: Adding the milk and Parmesan at the end keeps the soup creamy and adds a delicious, cheesy depth.
• Final Touch: Stirring in the bacon off the heat preserves its crispness and ensures a delightful crunch in every bite.
Tips for Success
• Even Potato Baking: Pierce the potatoes evenly before baking to ensure they cook uniformly.
• Stir Constantly: When making the roux, stir continuously to avoid lumps and ensure a smooth base.
• Slowly Add Liquid: Gradually stirring in the broth helps create a thicker, well-mixed soup.
• Taste as You Go: Adjust the seasoning after adding the cheese, if needed, to balance the flavors perfectly.
Serving Ideas
• With Crusty Bread: Enjoy a warm bowl of soup with slices of crusty bread to soak up the rich broth.
• Light Garnish: A sprinkle of extra Parmesan or a few fresh basil leaves on top adds a nice finishing touch.
• As a Main Course: Serve the soup with a side salad for a complete, satisfying meal.
Nutrition Info (Approximate per Serving)
• Calories: 350–400
• Fat: 20–25 grams
• Carbohydrates: 30–35 grams
• Protein: 12–15 grams
I truly enjoy making Parmesan Potato Soup because it transforms simple baked potatoes into a rich, flavorful meal that’s both comforting and hearty. With its creamy texture, a blend of savory spices, and the crunch of bacon, it’s a dish that brings warmth and joy to any table. I hope you enjoy making and sharing this soup as much as I do—it’s a recipe that’s perfect for any day you need a little extra comfort!
