Parmesan Potato Soup

Creamy Parmesan Potato Soup – the perfect fall recipe with so much flavor! It’s an easy dinner idea filled with red potatoes, chicken broth, Parmesan cheese, cream and more.

Creamy Parmesan Potato Soup - the perfect fall recipe with so much flavor! It's an easy dinner idea to add to the meal rotation.


If you haven’t figured it out by now, we are soup maniacs! I warned you last week that I would be bringing you another soup recipe today. Well, as promised, today’s recipe is Creamy Parmesan Potato Soup. Now, I’m sure most of you have some kind of Potato soup in your books. You may or may not have already tried our Cheesy Potato Soup. This is typically my go to soup recipe. But, my Mom was feeling a little creative, so she made us this scrumptious version instead. We’re sure glad she did!

Using red potatoes and lots of cream, butter, and cheese made this a SURE hit! Not peeling the red potatoes was a great choice and really gave this soup some character. And don’t tell my Mom, but I actually didn’t mind the onions in it. (Gasp! My husband would die if he read this – onions just aren’t my thing.) That’s just one reason why I love soup. It allows me to eat foods I wouldn’t normally eat.

It’s rainy and cool today (which I’m sure wont last long!), but its certainly making me want a bowl of warm soup. We made this recipe a few weeks ago, but I might just have to whip it up tonight. Quickly before it gets back into the 90s. #azproblems!

Potato soup

potato soup recipe

Parmesan Potato Soup

Potato Soup Recipe

Adapted from AZ Central


  • DIFFICULTY: Simple
  • HOW MANY DOES IT FEED: About 7-8, depending on how big your bowl is 🙂
  • ANY CHANGES MADE:  We used less onions and celery. Used chicken broth instead of stock. And we left the skin on the potatoes and cut them into bigger chunks.
  • ANY SUGGESTIONS FOR NEXT TIME: I’m all for spicy! Next time, I think I’ll add some extra hot sauce to my bowl.

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Parmesan Potato Soup Recipe

5 from 1 vote
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 3541 kcal
Author Lil' Luna


  • 3 lbs red russet potatoes chunked, not peeled
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1/2 cup celery diced
  • 1/4 cup onion diced
  • 6 tbsp salted butter
  • 1/3 cup wondra flour
  • 1/3 cup parmesan cheese grated
  • 1 tsp hot sauce
  • salt and pepper


  • Put cut potato cubes in a large pot and fill with water. Cook on medium high heat, until tender.
  • Put 6 TB of butter in a large pot or Dutch oven over medium heat. Saute onions and celery. Add wondra and whisk together. Then, add your potatoes and broth and mix well. Add cream, hot sauce and cheese, then stir in well and reduce heat to simmer for one minute. Finally, add salt and pepper to taste. Serve immediately.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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