Creamy Parmesan Potato Soup
Rich, velvety, and utterly comforting, this Creamy Parmesan Potato Soup is the perfect bowl of warmth for chilly days. Loaded with tender russet potatoes, rich chicken broth, and a touch of heavy cream, this soup gets its luxurious flavor from freshly grated Parmesan cheese. A quick simmer followed by a smooth puree creates its signature creamy texture, while the addition of garlic, onion, and a whisper of red pepper flakes brings a savory depth with just the right kick. Garnish with fresh parsley and crunchy croutons for an irresistible finish. Ready in just 45 minutes, this easy-to-make potato soup is a family-friendly favorite designed to impress—whether for a weekend lunch or a cozy weeknight dinner. Keywords: creamy potato soup, Parmesan soup, easy potato recipes, comfort food soups.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 5 medium russet potatoes, peeled and diced
- 6 cups chicken broth
- 1 cup heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup croutons (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant, but be careful not to let it burn.
Add the diced potatoes to the pot along with the chicken broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and freshly grated Parmesan cheese until fully incorporated. Allow the soup to heat through on low heat for 5 minutes, but do not let it boil.
Season with salt, black pepper, and red pepper flakes (if using), adjusting to taste.
Serve hot, garnished with chopped fresh parsley and optional croutons for added texture.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 4.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 425 mg | 33% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
