Garlic Parmesan Potato Soup

Garlic Parmesan Potato Soup is the ultimate comfort food, delivering a creamy and rich flavor profile that warms the soul. This soup combines the earthy taste of Yukon Gold potatoes with aromatic garlic and the nutty richness of Parmesan cheese. Topped with a sprinkle of red pepper flakes for a hint of heat and fresh basil for a burst of color, this dish is perfect for chilly nights or any time you crave something hearty. Easy to prepare and incredibly satisfying, it serves as an ideal centerpiece for a family meal or a cozy dinner.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course Cuisine: American Keyword: Garlic Parmesan Potato Soup Servings: 6 servings Calories: 305kcal Author: Tisha

Ingredients

2 tablespoons unsalted butter
1 cup diced yellow onion
4 cloves garlic, minced
2 pounds Yukon Gold potatoes, peeled and diced into 1-inch pieces
4 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, for garnish
2 tablespoons fresh basil leaves, for garnish

Instructions

Melt unsalted butter in a large stockpot over medium heat. Add diced onion; cook until softened (5-7 minutes).
Stir in minced garlic; cook for 1 minute until fragrant.
Add diced Yukon Gold potatoes and chicken broth; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender (15-20 minutes).
Blend the soup until smooth using an immersion blender or by transferring to a regular blender in batches.
Return soup to low heat; stir in whole milk, heavy cream, grated Parmesan cheese, salt, and black pepper. Heat through for about 5 minutes without boiling.
Serve hot, garnished with red pepper flakes and fresh basil.

Notes

For added flavor, consider sautéing additional vegetables like carrots or celery with the onions. For a vegetarian version, substitute chicken broth with vegetable broth.

Nutrition