Potato & Parmesan soup

Potato & Parmesan soup

Try this warming simple soup, taking just 30 minutes, it's ideal for a midweek supper on a cold night

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 30 minutes

Vegetarian

Vegetarian

Method

  1. Cook the onions in a knob of butter until soft. Add the potatoes, stock and milk and simmer until tender.
  2. Whizz in a blender until smooth (you might need a little water), stir in the Parmesan, season and top with chives.

per serving

359 kcalories, protein 16.1g, carbohydrate 51.6g, fat 11.2 g, saturated fat 6.5g, fibre 5.4g, salt 0.84 g

Recipe from olive magazine, February 2009.

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Latest comments and suggestions

  • 13 July 2009

    Mama Bee rated and commented on this recipe

    3 stars

    Easy to make but slightly bland. I used chicken stock and quite a lot of pepper. Would consider making again but it probably wouldn't be top of my list.

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  • 29 July 2009

    lizzy rated this recipe

    5 stars

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  • 28 September 2010

    Luce rated and commented on this recipe

    5 stars

    I added a parmesan rind in with the potatoes, and removed it before blending. It added a lovely savoury flavour, and we realy enjoyed the silky texture of the soup.

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  • 30 September 2010

    Freddie commented on this recipe

    I added small amount of crispy bacon as garnish and my husband loved it one to have again and so easy to make

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  • 30 September 2010

    Freddie rated and commented on this recipe

    4 stars

    I added small amount of crispy bacon as garnish and my husband loved it one to have again and so easy to make

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  • 29 November 2010

    Yummy foods commented on this recipe

    I added crushed peppercorns to this and some mushrooms, it taste yummy yummy. Will be lovely with some crusty bread.

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  • 23 July 2011

    Mariam commented on this recipe

    I just made the soup, I added the potatoes when frying the onions and some fresh coriander and a crushed garlic clove.. I thought it tasted great! My parents loved it too. I think I'll use the crushed peppercorns and mushroom advice next time God's will.. :)

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  • 23 July 2011

    Mariam rated and commented on this recipe

    5 stars

    Forgot to rate

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  • 17 September 2011

    Catashglo rated this recipe

    4 stars

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  • 20 November 2011

    Oz_dmc rated and commented on this recipe

    2 stars

    Too bland for us... Needs mushrooms or something

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  • 29 November 2011

    CanadianCook commented on this recipe

    A wonderful soup on a dreary November day. I made it with mushrooms and sprinkle of cumin (along with fresh-made bread) and it was a hit. Filling!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 30 minutes

Vegetarian

Vegetarian

Ingredients

  • 2 onions , chopped
  • butter
  • 3 potatoes , peeled and cut into chunks
  • 500ml vegetable stock
  • 300ml semi-skimmed milk
  • 25g Parmesan (or vegetarian alternative), grated , plus a few shavings to serve
  • chives , snipped to serve
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per serving

359 kcalories, protein 16.1g, carbohydrate 51.6g, fat 11.2 g, saturated fat 6.5g, fibre 5.4g, salt 0.84 g

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