Parmesan Potato Soup Recipe

Parmesan Potato Soup Recipe

How To Make Parmesan Potato Soup

This flavorful parmesan potato soup is a rich fall recipe that comes together quite easily. Its rich broth is loaded with cream, parmesan, and butter.

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes



  • 3lbsred russet potatoes,chunked, not peeled
  • 4cupschicken broth
  • 2cupsheavy cream
  • ½cupcelery,diced
  • ¼cuponion,diced
  • 6tbspsalted butter
  • cupwondra flour
  • cupparmesan cheese,grated
  • 1tsphot sauce
  • salt and pepper


  1. Put cut potato cubes in a large pot and fill with water. Cook on medium high heat, until tender.

  2. Put 6 tablespoons of butter in a large pot or Dutch oven over medium heat. Saute onions and celery. Add wondra and whisk together.

  3. Add potatoes and broth and mix well. Add cream, hot sauce and cheese, then stir in well and reduce heat to simmer for one minute.

  4. Finally, add salt and pepper to taste. Serve immediately.


  • Calories: 508.42kcal
  • Fat: 33.94g
  • Saturated Fat: 20.65g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 9.78g
  • Polyunsaturated Fat: 1.55g
  • Carbohydrates: 42.21g
  • Fiber: 2.83g
  • Sugar: 4.99g
  • Protein: 10.95g
  • Cholesterol: 112.23mg
  • Sodium: 894.62mg
  • Calcium: 150.23mg
  • Potassium: 933.72mg
  • Iron: 1.99mg
  • Vitamin A: 333.16µg
  • Vitamin C: 11.30mg
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